Cabbage rolls with chicken fillet and vegetables
Cabbage rolls with chicken fillet and vegetable filling, served with sour cream.
- Total
- 1 h 20 min
- Servings
- 2
- Difficulty
- Medium
Nutrition
per serving- kcal
- 200
- Protein
- 25 g
- Fat
- 8 g
- Carbs
- 7 g
Ingredients
for 2 servings- chicken fillet150 g
- cabbageportion
- onionportion
- carrotportion
- beetrootportion
- lettuce leavesportion
- sour cream 10%20 g
- saltto taste
- black pepperto taste
Method
8 stepsPrepare the cabbage leaves for wrapping the rolls: carefully remove the leaves from the head, remove thick veins. If the leaves are tough, you can blanch them in boiling water for a few minutes.
Cut the chicken fillet into small cubes or pass through a meat grinder.
Finely chop the onion, grate the carrot and beetroot on a coarse grater. Finely shred the lettuce leaves.
Mix the chicken fillet with the chopped vegetables (onion, carrot, beetroot, lettuce leaves). Add salt and pepper to taste. This will be the filling for the cabbage rolls.
Fill the cabbage leaves with the prepared filling and roll them up tightly.
Place the cabbage rolls in a pot or baking dish. You can add a little water or broth to the bottom so they do not burn.
Stew the cabbage rolls over low heat or bake in the oven at 180°C until the chicken fillet and vegetables are cooked, about 40-50 minutes.
Serve the finished cabbage rolls hot, adding sour cream to each portion.