Chicken and Brown Rice Cabbage Rolls

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 151.3
  • Total Fat: 0.7 g
  • Cholesterol: 47.1 mg
  • Sodium: 447.8 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 2.9 g
  • Protein: 22.4 g

View full nutritional breakdown of Chicken and Brown Rice Cabbage Rolls calories by ingredient


One of my old favorites modified for a healthier lifestyle. Very satifying and flavorful! One of my old favorites modified for a healthier lifestyle. Very satifying and flavorful!
Number of Servings: 7


    Four Boiled 4-6oz Boneless, Skinless Chicken Breasts
    3/4 cup Instant Brown Rice
    Two 14.5 oz cans of Diced Tomatoes
    14 Large Cabbage Leaves
    1/4 cup Splenda
    3 TBLS Minced Garlic
    3/4 cup Birdseye's Pepper Stir Fry Vegetables
    1 tsp. Hot Sauce (more if you like it spicy)
    Optional: Spices of your choice to taste


2 Rolls=1 Serving
Yields approximately 14 rolls depending how large you make the rolls.

1. Boil the chicken breasts in water until thoroughly cooked (this can be done in advance to save prep time)
2. Dice boiled chicken and place in mixing bowl
3. Add the rice, 1 can of tomatoes, 2 TBLS garlic, the peppers and hot sauce to the chicken and mix together.
4. Blanche cabbage leaves in boiling water.
5. Place approx 1/4 cup of chicken mixture in center of cabbage leaf and roll the leaf around filling (like a mini burrito).
6. Place the rolled leaves in a lightly greased roasting pan with the seam down. You can pack them in tight and layer if needed.
7. In a separate bowl combine the 2nd can of diced tomatoes, 1 TBLS garlic, Splenda and other spices of you choice.

8. Pour mixture over cabbage rolls in roasting pan.

Cover roasting pan and bake at 350 degrees for 30 minutes.

*Serving suggestion: Drizzle with hot sauce for an extra kick!

Number of Servings: 7

Recipe submitted by SparkPeople user CAREBEAR2009.