“`html

There’s something undeniably comforting about the way tender cabbage cradles a flavorful filling of juicy ground chicken and fluffy rice, all enveloped in a luscious, creamy tomato-dill sauce. This Chicken and Rice Stuffed Cabbage Rolls with Creamy Tomato-Dill Sauce Recipe takes a classic dish and elevates it with fresh herbs and a rich, velvety sauce that will have you reaching for seconds. If you’ve been looking for a cozy yet surprisingly simple meal that showcases hearty textures and bright flavors, this recipe is exactly what your dinner table needs.

Chicken and Rice Stuffed Cabbage Rolls with Creamy Tomato-Dill Sauce Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe plays a crucial role in crafting the perfect balance of textures and flavors. From the savory ground chicken to the subtly sweet carrots and the fresh dill, these ingredients are simple, wholesome, and easy to find, making the recipe approachable for cooks at any level.

1 large cabbage: Provides tender, pliable leaves that wrap the filling perfectly and add a subtle earthy flavor.
1 pound ground chicken: Lean and juicy protein that keeps the filling light yet hearty.
1 cup long-grain rice: Adds fluffy texture and helps bind the filling together gently.
1 medium onion, diced: Offers sweetness and depth when sautéed with garlic and carrots.
3 small garlic cloves, minced: Imparts fragrant warmth to the filling.
3 small carrots, grated: Add natural sweetness and a tender crunch to each bite.
3 tablespoons mayonnaise: A surprising addition that keeps the filling moist and creamy.
1 1/2 teaspoons salt: Enhances all the other flavors without overwhelming them.
1 teaspoon black pepper: Adds a gentle kick and warmth.
1/4 teaspoon paprika: Brings a subtle smoky note to the filling.
1 small onion, diced (for sauce): Builds a caramelized base for the sauce’s rich flavor.
1/4 cup tomato sauce: Provides acidity and vibrant color.
1/4 cup heavy cream: Turns the tomato sauce velvety and luscious.
1 cup water: Helps balance the sauce consistency and gently cooks the rolls in the oven.
2 tablespoons fresh dill, chopped: Adds a fresh, herbaceous brightness that lifts the entire dish.
1/2 teaspoon salt (for sauce): Perfectly seasons the creamy tomato sauce.
Sour cream for serving: Classic tangy topping that complements the rolls beautifully.

How to Make Chicken and Rice Stuffed Cabbage Rolls with Creamy Tomato-Dill Sauce Recipe

Step 1: Prepare the Cabbage Leaves

Start by carefully removing the outer leaves of the cabbage, the ones that are tender enough to roll without breaking. Boil a large pot of water, then cook the leaves for about 5 minutes until they become soft and pliable. Set these aside to cool – these leaves will be the perfect edible vessels for the filling.

Step 2: Cook the Rice

While the cabbage is cooling, cook the long-grain rice according to its package instructions. It’s essential to let the rice cool completely before mixing it with the other filling ingredients so the texture stays just right without getting mushy.

Step 3: Make the Filling

In a skillet, sauté the diced onion until it turns a gorgeous golden brown, releasing a sweet aroma. Add minced garlic and grated carrots, cooking them gently for 5 to 6 minutes until softened and tender. Let this mixture cool completely before combining it with the ground chicken, rice, mayonnaise, salt, pepper, and paprika in a large bowl. Mix everything thoroughly but gently, ensuring the flavors meld without overworking the texture.

Step 4: Stuff the Cabbage Leaves

Place about 1 1/2 tablespoons of the chicken and rice mixture into the center of each softened cabbage leaf. Roll the leaf tightly around the filling, folding in the sides as you go to contain everything securely. If needed, toothpicks can help keep the rolls neatly wrapped during cooking.

Step 5: Brown the Rolls

Heat a skillet over medium heat, then brown the stuffed cabbage rolls on all sides until they develop a delicate golden crust. This step adds beautiful flavor and a bit of texture that will make each bite even more satisfying.

Step 6: Prepare the Creamy Tomato-Dill Sauce

In the same skillet, sauté the diced onion until golden, capturing all the browned bits left from browning the rolls for extra flavor. Stir in the tomato sauce, salt, and water. Remove from heat briefly, then whisk in the heavy cream until the sauce is smooth and silky. The fresh dill will be a star ingredient later, but for now, keep the sauce warm as you move on.

Step 7: Bake the Rolls

Arrange the browned cabbage rolls snugly in a baking dish. Pour the creamy tomato sauce evenly over them, then sprinkle the fresh chopped dill and a crack of black pepper on top. Bake at 350°F (175°C) for 30 to 45 minutes until the rolls are fully cooked and the flavors have mingled beautifully. This slow baking infuses the rolls with irresistible savory goodness under that creamy sauce.

Step 8: Serve and Enjoy

Serve each roll warm with a generous dollop of sour cream on top. This little touch adds a lovely tang and creamy richness that perfectly complements the slight sweetness of the cabbage and the savory filling.

How to Serve Chicken and Rice Stuffed Cabbage Rolls with Creamy Tomato-Dill Sauce Recipe

Garnishes

Keep it simple and fresh by adding an extra sprinkle of chopped dill or parsley on top. A dollop of sour cream adds a cooling contrast, while a few cracked black pepper flakes boost the aroma right before serving.

Side Dishes

Lightly dressed green salads, roasted root vegetables, or buttery mashed potatoes make excellent companions. Each side complements the hearty rolls without overpowering the delicate flavor harmony of the dish.

Creative Ways to Present

For a fun twist, arrange the rolls individually in small ramekins with sauce drizzled on top, turning this into an elegant plated starter. Alternatively, serve the rolls family-style straight from the baking dish for a rustic, cozy vibe perfect for sharing at dinner parties.

Make Ahead and Storage

Storing Leftovers

This Chicken and Rice Stuffed Cabbage Rolls with Creamy Tomato-Dill Sauce Recipe reheats wonderfully. Store leftovers in an airtight container in the refrigerator for up to 3 days to enjoy as quick lunches or next-day dinners with all the flavors still intact.

Freezing

You can freeze the cooked and cooled cabbage rolls in a freezer-safe container with sauce. They will keep well for up to 2 months. Thaw overnight in the fridge before reheating gently to maintain that perfect texture and creamy sauce consistency.

Reheating

Reheat the rolls covered in a saucepan over low heat or bake gently in the oven at 300°F until heated through. Avoid microwaving directly, as it can dry out the cabbage leaves and sauce.

FAQs

Can I use a different type of meat instead of chicken?

Absolutely! Ground turkey or lean ground beef will also work well in this recipe. Just adjust cooking times slightly and keep the seasoning balanced to complement the meat you choose.

Is it necessary to use mayonnaise in the filling?

Mayonnaise helps keep the filling moist and adds a subtle creaminess. If you prefer, you can substitute it with Greek yogurt or omit it altogether, but the texture might be a bit less tender.

Can I prepare the cabbage rolls in advance?

Yes, you can prepare and roll the cabbage leaves a day ahead and refrigerate them before browning and baking. This makes the recipe great for meal planning or entertaining without last-minute stress.

What if my cabbage leaves break when rolling?

If some leaves are stubborn and prone to tearing, boil them a bit longer or peel off smaller pieces to patch any holes. Rolling gently and not overfilling helps prevent breaks.

Can I make the sauce without heavy cream?

You can substitute the heavy cream with half-and-half or full-fat coconut milk for a different twist, but keep in mind the sauce might be slightly less rich and creamy.

Final Thoughts

Bringing warmth, flavor, and a touch of homestyle comfort, this Chicken and Rice Stuffed Cabbage Rolls with Creamy Tomato-Dill Sauce Recipe is a treasure worth trying. It’s a dish that invites cozy family dinners and creates memories with every bite. Don’t hesitate to give it a go—you might just discover your new favorite weeknight meal!

“`

Chicken and Rice Stuffed Cabbage Rolls with Creamy Tomato-Dill Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 80 reviews

Author: admin
Total Time: 55 minutes
Yield: 4 servings 1x

Print Recipe

Description

Delicious Meat and Rice Stuffed Cabbage Rolls featuring tender ground chicken, aromatic vegetables, and creamy tomato sauce, baked to perfection and served with a dollop of sour cream. This comforting dish combines the heartiness of ground chicken and rice wrapped in softened cabbage leaves, enhanced with fresh dill and a rich, flavorful sauce.

Ingredients

Scale

For the Cabbage Rolls:

1 large cabbage
1 pound ground chicken
1 cup long-grain rice
1 medium onion, diced
3 small garlic cloves, minced
3 small carrots, grated
3 tablespoons mayonnaise
1 1/2 teaspoons salt
1 teaspoon black pepper
1/4 teaspoon paprika

For the Sauce:

1 small onion, diced
1/4 cup tomato sauce
1/4 cup heavy cream
1 cup water
2 tablespoons fresh dill, chopped
1/2 teaspoon salt

For Serving:

Sour cream

Cook Mode Prevent your screen from going dark

Instructions

Prepare cabbage: Remove the outer leaves from the cabbage. Bring a large pot of water to a boil and cook the cabbage leaves for 5 minutes or until softened. Remove the leaves carefully and set aside to cool.
Cook rice: Cook 1 cup of long-grain rice according to package directions. Allow the rice to cool completely to prevent wilting of the filling.
Make filling: In a skillet, sauté the diced medium onion over medium heat until golden brown. Add the minced garlic and grated carrots, cooking for 5 to 6 minutes until softened. Let this mixture cool completely. In a large mixing bowl, combine the cooked rice, ground chicken, mayonnaise, 1 1/2 teaspoons salt, 1 teaspoon black pepper, and 1/4 teaspoon paprika. Mix thoroughly to create the filling.
Stuff cabbage leaves: Place approximately 1 1/2 tablespoons of the filling in the center of each cabbage leaf. Roll the leaf tightly around the filling, securing with toothpicks if necessary to keep them intact.
Brown rolls: In a skillet over medium heat, lightly brown the stuffed cabbage rolls until slightly golden on all sides. This step adds flavor and helps seal the rolls.
Make sauce: In the same skillet, sauté the diced small onion until golden brown. Add 1/4 cup tomato sauce, 1/2 teaspoon salt, and 1 cup water. Remove the skillet from heat and stir in 1/4 cup heavy cream to create a creamy, flavorful sauce.
Bake: Place the browned cabbage rolls into a baking dish. Pour the prepared sauce evenly over the rolls. Sprinkle 2 tablespoons of chopped fresh dill and a pinch of black pepper on top. Bake in a preheated oven at 350°F (175°C) for 30 to 45 minutes, or until the rolls are heated through and cooked thoroughly.
Serve: Remove the cabbage rolls from the oven and serve warm with a dollop of sour cream on top for added creaminess and tang.

Notes

Make sure to let the cooked rice and sautéed vegetables cool completely before mixing with ground chicken to ensure the filling binds well.
If cabbage leaves are too thick to roll easily, you can gently trim the thick vein at the base of each leaf.
To prevent the rolls from unravelling during browning, secure them lightly with toothpicks.
Adjust seasoning in the sauce according to taste preference, especially salt and pepper.
For a lighter version, substitute heavy cream with a lower fat cream or yogurt.
Leftovers can be refrigerated and reheated; they often taste even better the next day.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: Eastern European