These Indolent Stuffed Cabbage are effortless to prepare and exceptionally delightful. They are a savory blend of sauteed vegetables, rice, chicken, and chopped cabbage.
If you relish cabbage recipes, you might also fancy trying this Violet Cabbage Salad or Cabbage Cucumber Salad.
Recipe Details
I relish crafting Indolent Stuffed Cabbage because they are not only simple to prepare, but also brimming with protein, gratifying, and visually delightful. This multifaceted recipe works both as a starter and a main course.
- FLAVOR: This savory dish is brimming with taste. The chicken is flavored with salt and pepper, and harmonized with sweet sauteed onions and carrots and lush sour cream.
- CONSISTENCY: The chicken is succulent and the rice and cabbage are tender and delightful.
- TIME: It takes about an hour and 40 minutes to prepare this recipe.
- SMOOTHNESS: This dish offers the same splendid taste as conventional cabbage rolls, but it’s a much simpler version. This indolent recipe is pleasant and straightforward.
What You’ll Need
Ingredient Notes
- Cabbage- Look for heads of cabbage that are heavy for their size, with tightly furled leaves, and no blemishes or brown spots.
- White rice- Medium grain rice is great for this recipe because it is slightly sticky and great for holding the balls together.
- Chicken- Ground chicken is a must to incorporate easily into the rice mixture.
- Sour cream- Use full fat sour cream for a really lush flavor.
Add-ins and Substitutions
- Replace brown rice- Use brown rice in place of the white for a healthier option.
- Incorporate some sweetness- Add a touch of sweetness with maple syrup or brown sugar.
- Exchange other meats- Try ground beef, pork, or turkey instead of ground chicken in this recipe.
- Utilize other tomatoes- Experiment with diced tomatoes for a chunkier version or try condensed tomato soup instead of tomato sauce.
How to Make Indolent Stuffed Cabbage
- Slash, boil, and rinse the cabbage. Eradicate the core of the cabbage and slash the rest into small pieces. Boil in water for 2 minutes, then sieve and rinse with cold water.
- Cook the rice. Rinse the rice a few times and place it in a saucepan. Add water until it is about 4 inches above the rice. Bring the rice to a boil and cook over medium high heat for 11 minutes. Once the rice is about 90 percent done, sieve the water and set aside.
- Saute the vegetables. In a skillet, heat oil over medium high heat and cook 1/2 cup chopped onion and 2 shredded carrots. Cook until the onion becomes translucent.
- Unify the ingredients. In a large bowl, mix the ground chicken, cabbage, rice, salt and pepper with the sautéed onion and carrot.
- Scoop the mixture into balls. Use a cookie scoop to form full balls of the mixture, roll them, then place them tightly spaced in a 9×13 baking dish.
- Heat the oven. Heat the oven to 370°F.
- Incorporate the topping. In a skillet, heat olive oil and sauté the remaining onion and carrots. Once the onion is translucent, add the sour cream and tomato sauce. After 5 minutes, stir in 1/2 cup water and spread the sautéed mixture over the cabbage rolls.
- Bake. Envelope the cabbage rolls with foil and bake for 1 hour.
Pro Tip:Â Roll the balls of cabbage mixture in your hands to tighten them up so they stay together while baking.
Recipe Tips
- Rinse the cabbage- Make sure to rinse the boiled cabbage with cold water to stop the cooking process so it doesn’t become overcooked and lose its texture.
- Don’t overcook the rice- Only cook the rice about 90% because it will continue to cook in the oven in the cabbage rollset vous ne voulez pas que cela devienne trop gonflé.
- Utilisez vos mains pour façonner le mélange de chou- Je trouve qu’il est plus facile de le mélanger avec mes mains plutôt que d’utiliser une spatule ou une cuillère.
- Utilisez une cuillère à biscuits- Pour une cuisson uniforme, prélevez le mélange de chou avec une cuillère à biscuits. Sinon, les boules plus petites cuiront plus rapidement tandis que les plus grandes cuiront plus lentement.
Questions fréquemment posées
Vous pouvez soit congeler soit bouillir les feuilles de chou pour les rendre assez souples pour les rouler. Dans cette recette de rouleaux de chou paresseux, vous ferez tremper brièvement le chou haché dans de l’eau bouillante avant de l’ajouter au poulet et au riz.
Si votre chou est dur, alors vous ne l’avez pas fait bouillir assez longtemps. Vous devez lui donner suffisamment de temps pour qu’il devienne mou et tendre. Les feuilles entières prennent plus de temps que le chou haché dans ces rouleaux de chou paresseux, qui n’ont besoin que de 2 minutes.
Suggestions de service
Puisque ces Rouleaux de Chou Paresseux représentent un tel lot important, ils sont un apéritif idéal. Vous pouvez également les servir en tant que repas complet avec des accompagnements ou des entrées délicieux.
- Apéritifs: Servez-les dans un buffet d’apéritifs avec des Croquettes de Poulet, des Roulés d’Aubergines, une Entrée de Saumon Fumé (VIDÉO), ou des Champignons farcis au crabe.
- Salades: Dégustez ces rouleaux de chou avec une Salade d’Épinards, Feta et Fraises, une Salade de Couscous à la Roquette, une Salade de Chou Rouge, ou une Salade de Brocoli au Bacon et au Fromage.
- Accompagnements: Servez-les avec du Brocoli Croustillant à l’Air Fryer, de la Purée de Pommes de Terre Super Crémeuse, des Brochettes de Poulet Panées, ou des Asperges à l’Ail Sautées.
- Soupes: Associez ces Rouleaux de Chou Paresseux à un bol de Soupe Poireaux Pommes de Terre, de la Soupe Cheddar Brocoli, de la Soupe Gnocchi au Poulet, ou de la Soupe Crème de Champignons.
Préparer cette recette à l’avance
Préparer à l’avance: Vous pouvez préparer ces rouleaux de chou et, avant de les cuire, couvrir le plat de film plastique et le ranger au réfrigérateur la veille.
Stockage: Conservez ces rouleaux de chou paresseux dans un récipient hermétique au réfrigérateur pendant 4 jours maximum. Réchauffez-les au micro-ondes ou au four.
Congélation: Congelez les rouleaux de chou dans un sac de congélation hermétique, cuits ou non cuits, pendant 3 mois maximum. Décongelez-les toute une nuit et réchauffez-les jusqu’à ce qu’ils soient chauds.
Plus d’apéritifs délicieux!
Recette de Croquettes de Poulet
Dip Artichaut et Crabe
Chou-fleur Buffalo à l’Air Fryer
Recette de Caviar d’Aubergine (Ikra)
Instructions de recette complètes
Servings:10
Calories:57kcal
Eliminate the core from the cabbage and cut the remaining cabbage into very small pieces. Place the finely chopped cabbage in a large bowl of boiling water and let it rest for 2 minutes. Then, drain the water and rinse with cold water to halt the cooking process of the cabbage.
Wash the rice several times and place it in a saucepan. Add enough water so that the rice is covered by about 4 inches of water. Bring the rice to a boil and cook over medium high heat for 11 minutes. Once the rice is about 90 percent cooked, drain the water and set it aside.
In a pan, heat oil over medium high heat and cook 1/2 cup of diced onion and 2 grated carrots. Cook until the onion turns translucent.
In a large bowl, combine the minced chicken, cabbage, rice, salt and pepper, with the sautéed onion and carrot. The easiest way is to mix it by hand.
Using a cookie scoop, form balls of the mixture. Ensure each scoop is well-filled. Shape each ball in your hands to make it more compact. Place the cabbage rolls tightly in a 9×13 baking dish.
Preheat the oven to 370 degrees F.
In a pan, heat 3 tbsp of olive oil and sauté the rest of the onion and carrots. Once the onion becomes translucent, add the sour cream and tomato sauce. After about 5 minutes, stir in 1/2 cup of water.
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Spread the sautéed mixture over the cabbage rolls, cover with foil, and bake for 1 hour.
Calories:
57
kcal
|
Carbohydrates:
7.4
g
|
Protein:
3.4
g
|
Fat:
1.4
g
|
Saturated Fat:
0.4
g
|
Cholesterol:
8
mg
|
Sodium:
179
mg
|
Fiber:
0.6
g
|
Sugar:
0.8
g
