Super Easy Polish Cabbage Rolls

Ingredients

• Servings: 1
• 2/3 cup uncooked white rice
• 1 1/3 cups water
• 1 large head cabbage
• 2 tablespoons butter
• 1 onion, finely chopped
• 1 1/2 pounds ground chicken
• 2 eggs
• 4 cloves garlic, pressed
• salt and ground black pepper to taste
• 1 pinch dried marjoram
• 2 (8 ounce) cans tomato sauce

Recipe

Preparation Time: 45 mins Cook Time: 45 mins Ready Time: 1 hr 30 mins


• preheat oven to 375 degrees f (190 degrees c). grease a 9x13 baking dish.
• bring the rice and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes. allow rice to cool slightly.
• meanwhile, bring a large pot of water to a boil. remove the core from the cabbage, and place cabbage in the boiling water. remove the outer leaves as they soften. set leaves aside.
• heat butter in a skillet over medium heat, and cook and stir the onion until softened and translucent, about 5 minutes. stir together the cooked onion, ground chicken, cooked rice, eggs, garlic, salt, pepper, and marjoram in a bowl.
• place about 1/4 cup of the meat mixture in the center of each cabbage leaf. roll leaf and tuck ends in to enclose filling. secure each roll with a toothpick if necessary. place rolls into prepared baking dish. pour tomato sauce over the rolls.
• bake, covered, in the preheated oven until the meat in the rolls is no longer pink, 45 to 60 minutes. an instant-read thermometer inserted into the center of casserole should read at least 160 degrees f (70 degrees c).