🥬 Stuffed Cabbage Rolls

For the Tomato Sauce

• Olive oil
• Minced garlic
• Finely chopped onion
• Crushed tomatoes
• Tomato sauce
• Tomato paste
• Salt & pepper
• Brown sugar (optional)
• Worcestershire sauce
• Red wine vinegar
• Dried Italian herbs

👩‍🍳 Step-by-Step Instructions

1. Make the Sauce

• Heat olive oil in a large pot over medium.
• Sauté onion until translucent (2–3 min), then add garlic.
• Stir in crushed tomatoes, tomato sauce, tomato paste, herbs, salt, pepper, brown sugar, Worcestershire, and vinegar.
• Bring to a boil, then simmer for 10–15 minutes, stirring occasionally.

2. Prep the Cabbage

• Boil a large pot of water.
• Add whole cabbage and cook for 4–5 minutes, until leaves are pliable.
• Remove and peel off 10 large leaves.
• Trim thick ribs with a small knife.

3. Make the Filling

• In a bowl, mix ground chicken, rice, onion powder, garlic, salt, pepper, Worcestershire, paprika, herbs, half the parsley, and egg.
• Stir in ½ cup of tomato sauce.

4. Assemble the Rolls

• Place a cabbage leaf on a flat surface.
• Add ⅓ cup of filling to the center.
• Shape into a log and roll the leaf around it, tucking in sides.
• Repeat with remaining leaves.

5. Bake to Perfection

• Preheat oven to 350°F (175°C).
• Spray a 9×13-inch baking dish with nonstick spray.
• Arrange rolls seam-side down.
• Pour remaining tomato sauce over the top.
• Cover and bake for 2 hours.

6. Finish & Serve

• Sprinkle with remaining parsley.
• Let rest for 15 minutes before serving.

🍽️ Tips & Twists

• Make it Moroccan: Add cinnamon or ras el hanout to the filling for warmth.
• Vegetarian version: Use lentils or mushrooms instead of meat.
• Sauce shortcut: Use your favorite jarred marinara if short on time.
• Serving idea: Pair with crusty bread or a crisp cucumber salad.