Ground Chicken Cabbage Rolls with Paprika Tomato Sauce
This is a great make-ahead family dish! Stuffed Ground Chicken Cabbage Rolls, or Golumpki are a traditional Polish and Slavic culture. This recipe uses ground chicken, paprika, parmesan, tomato paste, garlic, and onion for tons of flavor! It's topped with a delicious and tangy tomato sauce so the kiddos just love this too! This is not only delicious and hearty, but it's also lean and healthy!! #familydinnerideas #stuffedcabbagerolls #golumpki #groundchicken #chickendinnerideas
Ingredients
Cabbage Rolls
- 1 head Green Cabbage
- 1 Tbls Extra Virgin Olive Oil or spray
- 1 lb Ground Chicken Breast
- 1 teaspoon Garlic, minced (1 clove)
- 1 Yellow onion, medium
- 2 Tbls Tomato paste
- ½ cup Water
- 2 teaspoon Salt
- 1 teaspoon Ground Black Pepper
- 1 Egg, large
- ¼ cup Parmesan cheese grated
- 1 tablespoon Paprika
- 1 cup Rice, Cooked
Tomato Sauce
- 1 15oz can Tomato sauce
- 1 teaspoon Paprika
- 1 Tbls Garlic powder
- 1 teaspoon Salt
- 2 teaspoon Ground Pepper
Instructions
Prep Ahead Steps (note: the rice should already be cooked and cooled)
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Remove the core from the cabbage head and place in a steamer. Add an inch of water to a large pot with a fitted lid and add the cabbage. Cover the pot and steam the cabbage on Medium heat for 10 minutes. Turn off the heat, but keep covered while you prepare the other ingredients.
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While the cabbage is steaming, finely dice the onion and if needed, mince the garlic.
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Preheat a large frying pan on HIGH heat and add the olive oil and then the ground chicken. Bread up the ground chicken with a spatula and then let it sit and get browned without touching. After 6-8 minutes, break up the chicken again and stir it around to cook all pieces so no pink is left. Add diced onion, minced garlic, tomato paste, water, paprika, salt and pepper. (NOTE: it seems like a lot of salt, but it gets combined with rice, so really is needed). Stir to combine and scrape up any brown bits from the pan. Cook for 10 minutes on MEDIUM heat.
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To a large bowl, add the cool rice and the chicken mixture. Mix to combine, which will cool the chicken. Add the egg and parmesan cheese and mix to thoroughly combine.
Assemble & Bake
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Preheat oven to 350 degrees F
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Remove about 12-14 outer leaves. The final number of rolls depends on how much meat you fill them with, but I generally get around 12 rolls.
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Lay a cabbage leaf down on a flat surface with the core end closest to you. Take some of the meat filling and put it in the center of the leaf. Roll the bottom (core end) of the leaf up over the filling. Fold in the sides, then continue to roll up so you have a burrito-like roll.
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Place with Roll end side down to hold in place in a 9x13 (or similar size) casserole or baking dish. Continue to fill, roll, and line the dish with all of the Cabbage Rolls.
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Mix the sauce (I use the pan from the chicken to save on bowls). Mix tomato sauce, paprika, garlic powder, salt, pepper. Pour the sauce all over the top of the Stuffed Cabbage Rolls. Then cover and bake for 1.5 hours.
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Serve 2-3 Rolls to each person and Enjoy!
