Unstuffed Chicken Cabbage Rolls

Unstuffed Chicken Cabbage Rolls
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 251.7
  • Total Fat: 9.7 g
  • Cholesterol: 75.0 mg
  • Sodium: 467.3 mg
  • Total Carbs: 15.4 g
  • Dietary Fiber: 5.1 g
  • Protein: 26.9 g

View full nutritional breakdown of Unstuffed Chicken Cabbage Rolls calories by ingredient
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Introduction

Such a simple recipe with little labor involved, but big flavor pay off. Most of the "cooking time" is devoted to simmering, so I can be doing other things (like laundry, etc. Ugh.) The original recipe called for lean ground beef or turkey. I used ground chicken for this recipe. (1 pound 99% lean, and one pound regular.) Such a simple recipe with little labor involved, but big flavor pay off. Most of the "cooking time" is devoted to simmering, so I can be doing other things (like laundry, etc. Ugh.) The original recipe called for lean ground beef or turkey. I used ground chicken for this recipe. (1 pound 99% lean, and one pound regular.)
Number of Servings: 8

Ingredients

    1.5 to 2 pounds lean ground chicken or turkey
    1 T. oil (I used extra virgin coconut oil)
    1/2 a large white onion, chopped
    2 cloves garlic, minced
    1 large head of cabbage chopped (I like thicker cut)
    2 cans (14.5 each) diced tomatoes
    1 can (8 oz) of tomato sauce
    1 t. ground black pepper
    1 t. sea salt

Tips

**Recipe calculation is based on 8 servings (or 2 pounds of ground chicken).

The original recipe (which a cousin gave to me and I've no idea where she got it) called for 1/2 C of water; however, I found that it made the dish far too soupy, and I've just eliminated it. I still find that I let it simmer uncovered for the last 10 minutes or so to allow more of the moisture from the diced tomatoes to condense.

I serve this with fresh fruit on the side (I like the sweet and savory combination). I think this would also be good over brown rice, but I've always eaten it as is, and it's fabulous. I make this up on Sunday, and I have lunch ready for the rest of the week.

FYI: I thought this was universal, but evidently not. T=tablespoon; t=teaspoon.


Directions

In a large skillet, heat oil over medium heat. Add the ground chicken and onion and cook, stirring, until chicken/turkey is no longer translucent and onion is tender.

Add the garlic and continue cooking for 1 minute.

Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.





Serving Size: Makes 6-8 servings (depends on quantity of meat)

Number of Servings: 8

Recipe submitted by SparkPeople user CHEEKYGEEK.

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  • This is a great recipe - 10/19/15

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