This hearty Polish dish features tender cabbage leaves stuffed with a savory mixture of ground chicken, rice, and spices, all baked to perfection in a rich tomato sauce.
Ingredients
1 cup rice
2 cups water
1 head cabbage
2 tablespoons butter
1 medium onion
1 pound ground chicken
1 large eggs
2 cloves garlic
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon marjoram
2 cups tomato sauce
Method
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
In a saucepan, combine the rice and water. Bring to a boil, then reduce the heat to medium-low, cover, and let it simmer for 20 to 25 minutes until the rice is fluffy and the liquid is absorbed. Allow it to cool slightly.
Bring a large pot of water to a boil. Core the cabbage and gently submerge it in the boiling water. As the leaves become tender, carefully peel them off and set them aside.
In a skillet, melt butter over medium heat and sauté the chopped onion until soft and translucent, about 5 minutes. In a large mixing bowl, combine the sautéed onion, ground chicken, cooked rice, eggs, minced garlic, salt, pepper, and marjoram, mixing well.
Take a cabbage leaf and place a spoonful of the meat mixture in the center. Roll the leaf tightly, tucking in the sides to seal the filling. Use a toothpick if necessary to secure the rolls and arrange them in the greased baking dish. Pour tomato sauce over the cabbage rolls.
Cover the baking dish with foil and bake in the preheated oven for 45 to 60 minutes, or until the meat is thoroughly cooked and no longer pink. Use an instant-read thermometer to check that the center reaches at least 160°F (70°C).
