Stuffed cabbage rolls with chicken
I have made these chicken sarmale dozens of times, especially when I need a lighter alternative to the classic pork recipe. It's one of those recipes I prepare when I have good pickled cabbage at home or when I want something hearty but not too fatty. They are great for a meal with friends, but also as a regular lunch.
Quick info
Total time: about 2-2.5 hours (preparation + cooking)
Preparation time: about 40 minutes
Cooking time: 1.5-2 hours
Servings: 6-8
Difficulty: medium
Recipe type: main dish, suitable for family occasions or holidays
Ingredients
500 g chicken breast
2 medium onions
200 g rice
salt
pepper
dried thyme
dill
2 heads of pickled cabbage
1 piece of spicy smoked sausage
pork lard
200 ml tomato puree
Preparation method
1. Preparing the cabbage
I separate the leaves from the heads of cabbage and choose the suitable ones for wrapping. I wash them well to remove some salt and let them drain. If the cabbage is too salty, I soak it in cold water for a few minutes and taste it.
2. The filling
I put the chopped chicken breast, peeled and coarsely chopped onion, rice, salt, and pepper to taste in the food processor. I blend everything until I get a homogeneous paste. The onion doesn't need to be browned; it can go in raw.
3. Forming the sarmale
I place a tablespoon of the chicken mixture on each cabbage leaf, roll it up, and seal the ends. If the leaf is too large, I cut it to the right size.
4. Arranging in the pot
I grease the pot with a little pork lard. I layer the sarmale in the pot. Between the layers, I add thin slices of smoked sausage and sprinkle thyme and dill each time, but I don't overdo it with the herbs. If I have leftover cabbage, I chop it finely and add it between the layers.
5. Boiling
I pour enough cold water to cover the sarmale well. I add the tomato puree on top. I don't stir, just gently swirl the pot to distribute the sauce. I put a lid on and let them simmer on very low heat for about 1.5-2 hours. Occasionally, I move the pot in a circular motion; I don't stir with a spoon so the sarmale don't break.
6. Serving
They are ready when the cabbage and rice are cooked and the meat is no longer raw. I serve them hot, with sour cream or plain yogurt.
Why I make this recipe often
They are much lighter than pork sarmale, and the taste is milder. They can be cooked in advance and reheat well. I don't only make them for holidays but also when I have good pickled cabbage or when I want a filling meal without much fat.
Tips and variations
Tips
I never add too much salt at first; pickled cabbage can be very salty.
If the cabbage is too sour or tough, I soak it in cold water for 30 minutes and cut off the thick cores.
It's easier to cut cabbage with a wide knife to avoid breaking the leaves.
For a better texture, I don't over-blend the filling, just enough to mix well.
Substitutions
Instead of pork lard, oil can be used, but the flavor won't be the same.
The smoked sausage can be omitted, but it adds a nice taste.
Chicken can be replaced with turkey meat.
Variations
You can add other herbs if you prefer.
If you don't have tomato puree, thicker tomato juice can be used.
For those who want smaller or larger sarmale, they can be made according to the size of the cabbage leaf.
Serving ideas
I eat them with sour cream or cold yogurt.
They can be served alongside polenta, but also plain as a main dish.
Leftovers are great for lunch the next day.
Frequently asked questions
1. Can I use ground chicken instead of whole breast?
Yes, ground chicken works too, but I prefer to grind it at home for freshness and without additives.
2. If I don't have a food processor, can I chop everything manually?
Yes, the chicken breast can be ground twice through a meat grinder along with the onion.
3. Can the chicken sarmale be frozen?
Yes, they can be frozen both raw and after boiling. The taste holds up quite well, but the cabbage may become softer upon thawing.
4. What type of rice is suitable?
I have used both regular rice and round-grain rice. I do not recommend quick or pre-cooked rice.
5. Can they be made in a pressure cooker?
I haven't tried, but it should work, shortening the cooking time. Check after 30-40 minutes.
Nutritional values
Approximately, for one serving:
Energy: 250-350 kcal
Protein: 18-24 g
Carbohydrates: 22-28 g (from rice)
Fats: 7-11 g (depends on how much lard or sausage you use)
Values may vary depending on how much sour cream is added at serving and the proportions of sausage.
Storage and reheating
Chicken sarmale keep well in the fridge for 3-4 days in a covered container. They can be reheated on low heat with a little water or in the oven. They can also be frozen, either raw or after boiling. The taste holds well, although the cabbage becomes softer after freezing. I prefer to eat them fresh or within two days.
Ingredients: 500 g chicken breast 2 onions 200 g rice salt pepper thyme dill 2 heads of pickled cabbage 1 piece of spicy smoked sausage lard 200 ml broth
