Chicken cabbage - low-calorie version of your favorite dish. The best recipes of tasty chicken cabbage from white cabbage and Chinese cabbage

Chicken cabbage - low-calorie version of your favorite dish. The best recipes of tasty chicken cabbage from white cabbage and Chinese cabbage

Favorite by many - cabbage rolls - are cooked in many countries around the world, despite the similar technology, there are many cooking recipes, and the taste of the prepared hot one depends on the type of cabbage used, the type of filling, and the gravy.

Chicken cabbage rolls turn out unusually tasty, we will prepare them today.

Chicken Cabbage - General Principles

Cooking cabbage is a troublesome, but quite simple, involving four main stages: this is the preparation of minced meat, cabbage leaves, the formation of a semi-finished product and directly cooking, stewing or baking.

Use any part of the chicken, it is important to separate the fillets from the bones and skin. The flesh is twisted in a meat grinder with onions. Rice, chopped garlic, spices, and salt are added to the mince to taste. The rice is pre-boiled in slightly salted water until half cooked. Instead of rice cereal, it is permissible to use any other. Since the chicken meat is not fat, for juiciness, you can add a little butter in the mince.

A large head of cabbage of early or late varieties is selected for cabbage, Peking cabbage is also suitable. The upper leaves are removed, the stalk is carved. Spread heads of cabbage into a large pot of boiling salted water and boil for 3-7 minutes, depending on the variety, on moderate heat - it is important that the cabbage leaves soften, but not digested. After the head of cabbage is divided into leaves, large hard parts are cut out from each leaf.

The prepared cabbage leaf is placed on the table, with 2-3 tablespoons on the edge. fillings and, bending the edges, roll the sheet with a roll. During the heat treatment, the stuffed cabbage is spread with a seam down, so the products will not fall apart, they will retain their shape.

Prepared chicken cabbage stew or bake. In ordinary water, they are obtained fresh, so they use all sorts of sauces. Most often it is a vegetable sauce with tomato paste, however, as a basis for the sauce you can take sour cream, cream, meat broth, spices and spices, greens.

1. Chicken cabbage rolls from Chinese cabbage

Ingredients: • cabbage head;

• 3 chicken legs;

• long grain rice - half a cup;

• a pair of onions;

• 2 carrots;

• 250 ml of sour cream;

• 30 g of tomato;

• some cooking oil;

• allspice, salt - on a pinch;

• fresh parsley - 3 sprigs.


1. To cut the chicken leg: separate the meat, chop the fillet in a meat grinder.

2. Rinse the cabbage, remove the damaged upper leaves, cut the coarsest parts of the sheets with a knife, boil for 3-5 minutes.

3. Put the cooked leaves on a plate, pour the broth into a separate dish.

4. Fry chopped onion with carrots in oil until golden brown.

5. Vegetable browning divided into two parts.

6. Wash the croup and boil it in a small container until softened.

7. Put boiled rice in one chopped chicken meat, fry one part of it, add salt, pepper and mix thoroughly.

8. Spread one leaf of cabbage on a wooden board, put a small amount of meat filling on one edge of the sheet, wrap up the sides of the sheet, carefully roll the sheet into a roll.

9. Similarly, to form and other leaves of cabbage.

10. Prepare the sauce: in a small container, mix the sour cream with tomato, pour over all the broth from boiling the cabbage leaves, salt it. All mix until smooth consistency.

11. Place a part of the remaining vegetable sauté on the bottom of a cast-iron pan, put cabbage rolls on it, put the vegetables back on top, pour all the prepared sauce, close the lid and simmer for 30 minutes after boiling the sauce over moderate heat.

12. Put the stuffed cabbage rolls on the plates, pour over the sauce, decorate with parsley.

2. Chicken cabbage from white cabbage


For stuffed cabbage:

• small head of white cabbage;

• minced chicken - a little more than half a kilogram;

• 1 carrot;

• 1 onion;

• some cooking oil;

• 7 Art. spoons of rice;

• allspice, salt - 20 g each

To fill:

• homemade tomato paste - 7 tbsp. spoons;

• 1 carrot;

• onions - 1 pc .;

• some cooking oil;

• Lavrushka - 2 leaves;

• 2 allspice peppers;

• a small handful of sugar;

• half a teaspoon of salt;

• sour cream for watering cabbage - 30 g;

• a bunch of parsley. Preparation:

1. Cabbage divided into leaves, cut coarse thickenings, boil for a few minutes.

2. Grate the carrot, chop the onion into crumbs, fry the vegetables in butter.

3. Boil the croup until half ready.

4. Mix the minced meat with roasted vegetables, boiled rice, salt and pepper, mix everything well.

5. Put boiled cabbage leaves on a flat plate, cool.

6. On each leaf put 1 tablespoon of filling, form cabbage rolls.

7. Prepare the sauce: chop the carrots on a grater, chop the onion into small pieces, fry in butter, add a home-made tomato, pour in a little salt, sugar, bay pepper, peppercorns, mix and boil.

8. At the bottom of the deep cast iron put extra cabbage leaves, on them formed cabbage rolls layers. Pour each layer of sauce, simmer with the lid closed a little more than half an hour.

9. When serving, put cabbage rolls on plates, pour sour cream on top, put parsley leaves on top.

3. Lazy chicken cabbage rolls with oat-flakes


• 5 chicken drumsticks;

• 2 carrots;

• onion head;

• 6 cabbage leaves;

• half a cup of rolled oats;

• 1 egg;

• dill - 1 bunch;

• 20 g sour cream;

• tomato puree - 20 g;

• pepper, salt - 20 g each.


1. Rinse the drumsticks, separate the meat from the bones. Chop the pulp in a meat grinder together with prepared cabbage leaves, carrots and onions.

2. Mix all the crushed ingredients, pour the oat-flakes, add an egg, half a half of the chopped dill, add some salt and pepper, mix everything thoroughly.

3. Form a small meatballs, put on a hot frying pan and fry until crisp.

4. In a separate bowl, mix the sour cream with tomato, pour in some water, mix well.

5. Pour the prepared sauce into the pan for the cabbage rolls, close the lid and simmer a little less than half an hour.

6. Serve on a la carte plates, watering with sauce and sprinkling with dill.

4. Chicken stuffed cabbage, baked in the oven


• a small head of young cabbage;

• chicken broth - 2 glasses;

• mayonnaise - 30 g;

• a piece of Dutch cheese;

• parsley, dill - on the floor of the bunch. Filling:

• half a kilo of minced chicken;

• couscous - 100 g;

• 1 carrot;

• onion head;

• dill, parsley - half a bunch;

• Bulgarian pepper pod;

• salt, allspice, chicken spice - 30 g each;

• a piece of butter.


1. Chop the onion with a knife, carrot - on a Korean grater, fry in a frying pan in the heated oil for a few minutes, add sweet pepper, peeled and cut into small cubes, and fry again for a few minutes.

2. Boil broth, pour couscous with it, leave for 20 minutes.

3. Stir fried vegetables with minced chicken, put sodden couscous, add salt, pepper, seasoning, mix again.

4. Divide the young cabbage, cut thickening on each leaf, boil, cool.

5. For each cabbage leaf put a tablespoon of filling, to form an envelope.

6. Stuffed cabbage rolls in a single layer on a buttered fry sheet, pour over chicken broth and bake for 45 minutes.

7. Open the oven, grease the cabbage rolls with mayonnaise, sprinkle with cheese and again put in the oven for a few minutes.

8. When serving, sprinkle with herbs.

5. Chicken cabbage rolls with mushrooms and bulgur


• 2 medium young white cabbage heads;

• 4 medium chicken legs;

• Bulgur - 3 tbsp. spoons;

• 1 carrot;

• 3 bulbs;

• a piece of butter;

• 2 eggs;

• 5 champignons;

• sour cream - 20 g;

• a handful of flour;

• salt, pepper fragrant powder - 10 g;

• dill, parsley - on the floor of the bunch;

• 1 green onion feather.

Method of preparation

1. Release cabbage heads from the stalk, wrap in a plastic bag and put in a microwave for a few minutes, cool, separate the leaves, cut out all the rough parts.

2. Rinse the chicken legs, separate the meat from the bones. Dice meat, mix with boiled bulgur.

3. Put the meat and grits in the pan and fry a little in butter, salt and pepper.

4. In a separate pan, fry 2 chopped onion heads with grated carrots, shift to the meat, mix well and fry for 1 minute.

5. Beat eggs with a fork and pour into the stuffing.

6. Chop the dill with parsley, put in the stuffing, mix well. 7. Put a small handful of stuffing on each cabbage leaf, form an envelope, put the cabbage rolls in a deep pan, pour chicken broth and bake in the oven for half an hour at a moderate temperature.

8. Meanwhile, wash and clean the mushrooms. Cut into cubes.

9. Fry the mushrooms with the chopped onion head in sunflower oil for a few minutes.

10. Pour flour into the mushrooms and onion, stir, add sour cream, diluted with broth, stew for a couple of minutes, add salt and pepper.

11. Pour the mushroom sauce into the cabbage rolls and bake for a few more minutes.

12. Serve on plates, watering sauce.

6. Chicken cabbage stewed in white wine


• medium head of cabbage;

• chestnuts - 200 g;

• ham - a small piece;

• white wine - 1 glass;

• chicken - a few pieces;

• broth - 12 tbsp. spoons;

• nutmeg, salt, black pepper - 15 g.


1. Boil cabbage leaves, cut hard pieces.

2. Chicken fillet, salted, boil until half cooked.

3. Peel and boil chestnuts.

4. Cut meat and ham into small pieces.

5. Grind all boiled products in a meat grinder together with ham, salt, pepper, add nutmeg, mix well.

6. Put some filling on the prepared leaves, form rolls, put cabbage rolls in the pot, pour wine, broth and stew with the lid closed for half an hour.

7. Serve on plates hot, sprinkle with herbs.

Chicken Cabbage - Tips and Tricks

  • Serve stuffed cabbage hot, watering with sauce or gravy.
  • They are also delicious with sour cream, homemade ketchup, lecho.
  • Fresh greens will enhance the taste and aroma of the dish.
Comments (0)