Stuffed cabbage rolls with chicken in a clay pot
Stuffed cabbage rolls with chicken in a clay pot – a delicious and healthy recipe
Stuffed cabbage rolls are a traditional dish that brings family and friends together at the table, and the chicken version is not only lighter but also extremely flavorful. This recipe for stuffed cabbage rolls with chicken, perfect for those who want to enjoy a hearty meal without compromising their figure, will quickly become a favorite. Cooked with love in a clay pot, the cabbage rolls soften and retain their aroma, and each bite will bring a smile to the faces of your loved ones.
Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Servings: 4
Necessary ingredients:
- 1 medium pickled cabbage
- 500 g ground chicken
- 1 white onion
- 2 tablespoons of rice
- 1 small piece of bacon (about 100 g)
- 1 tablespoon of tomato paste
- Vegeta, pepper, thyme, and sweet paprika (to taste)
- 4 bay leaves
- Olive oil
- Water
Preparation of the cabbage rolls:
1. Preparing the ingredients:
Start by preparing all the ingredients. Wash the rice under cold running water and let it drain well. Finely chop the onion so that it softens nicely in the meat mixture without leaving large pieces.
2. Mixing the filling:
In a large bowl, add the ground chicken, chopped onion, drained rice, and your favorite spices (vegeta, pepper, thyme, and sweet paprika). Mix the ingredients well with your hand or a spatula, ensuring that all flavors blend perfectly. This is the secret formula for tasty cabbage rolls!
3. Preparing the cabbage leaves:
Carefully unfold the leaves of the pickled cabbage. If they are too thick, cut the stem to make them easier to roll. The pickled cabbage adds a tangy taste that perfectly complements the meat filling.
4. Filling the cabbage leaves:
For each cabbage leaf, add a tablespoon of the meat and rice mixture. Carefully roll them up, folding the edges inward to seal the filling. Place the cabbage rolls in the clay pot on a bed of finely chopped cabbage to prevent sticking.
5. Adding the bacon and spices:
Between the cabbage rolls, add cubes or thin slices of bacon, which will provide extra flavor. Also, add the bay leaves, which will infuse the dish with an unmistakable taste. Drizzle everything with olive oil and add a glass of water to prevent the rolls from sticking to the pot.
6. Cooking the cabbage rolls:
Cover the pot with a lid and place it in the preheated oven at 180°C. Let the cabbage rolls bake for 1 hour. After this time, remove the pot from the oven, add the diluted tomato paste, turn the rolls over, and add water if necessary.
7. Finishing the dish:
Cover the pot again and let it bake for another hour. Check if the cabbage is soft. If it’s not ready, leave it in the oven for a few more minutes.
8. Serving:
The cabbage rolls are served hot, alongside a portion of polenta and a generous spoonful of sour cream. This classic duo will turn the meal into a true celebration!
Useful tips:
- For a more intense flavor, you can add olive oil or a teaspoon of tomato paste to the meat mixture.
- If you prefer a spicier version, add some chili flakes to the filling.
- The cabbage rolls can be prepared in advance and frozen. Once they have cooled, you can pack them in portions and freeze them. When you're craving them, you can bake them directly from the freezer, but you will need to adjust the cooking time.
Nutritional benefits:
Chicken is an excellent source of lean protein, while pickled cabbage is rich in probiotics that aid digestion. Rice adds complex carbohydrates, and bacon provides a note of flavor, but should be consumed in moderation.
Frequently asked questions:
- Can I use pork or beef instead of chicken? Yes, but the dish will be higher in calories.
- How can I make the cabbage rolls even healthier? Use ground turkey or replace the rice with quinoa.
- What drinks pair well with cabbage rolls? A dry white wine or a fruit compote will perfectly complement the meal.
This recipe for stuffed cabbage rolls with chicken in a clay pot is not just a meal but a culinary experience that combines tradition with health. I invite you to try this recipe and leave a bit of love in every cabbage roll you prepare!
The chicken meat is placed in a bowl, mixed with finely chopped onion, rinsed and drained rice, and spices. The leaves of the pickled cabbage are carefully separated and the core is cut out. The cabbage leaves filled with the chicken mixture are rolled up and placed in a clay pot over a bit of finely chopped cabbage. Between the rolls, cubes and slices of bacon are added. They are drizzled with olive oil and a glass of water is added, covered with a lid, and baked in a preheated oven for 1 hour. They are taken out, diluted tomato paste is added, and the rolls are turned to the other side, adding more water if needed, and left in the oven for another hour. We test if the cabbage is done; if not, they are left in the oven until it softens. They are served hot with polenta and sour cream.
Ingredients: 1 pickled cabbage suitable 500 g minced chicken 1 white onion 2 tablespoons rice 1 small piece of bacon 1 tablespoon broth seasoning/pepper/thyme/sweet paprika 4 bay leaves olive oil
