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These chicken cabbage rolls are a comforting twist on the traditional Polish and Ukrainian favorite, replacing the usual beef or pork filling with flavorful ground chicken and chicken bacon.
The result is a hearty, satisfying main course wrapped inside tender green cabbage leaves and baked until everything is wonderfully soft and flavorful.
The filling combines browned ground chicken and savory chicken bacon with chopped onion, garlic, and bay leaves for a deeply aromatic base.
Uncooked rice is simmered directly in chicken broth with dill weed, allowing it to absorb the savory liquid and develop a flavorful, tender texture. Fresh parsley added at the end brings a pleasant herbal note, while salt and pepper round out the seasoning.
Each cabbage leaf is filled with a generous scoop of the chicken-and-rice mixture, carefully folded, and rolled into a neat little package.
The rolls are arranged seam-side down in baking pans and covered with V8 juice before being tightly sealed with foil.
As they bake, the cabbage becomes tender while the filling stays moist and cohesive, and the vegetable juice adds another layer of savory flavor.
With approximately 30 cabbage rolls from the recipe, this dish is especially appealing for family dinners, gatherings, or make-ahead meals.
Served hot with sour cream, these chicken cabbage rolls offer the familiar comfort of classic stuffed cabbage while giving the traditional filling a delicious poultry-based makeover.
Classic Chicken Cabbage Rolls
Ingredients
Equipment
Method
- Boil the Water: Bring a large stock pot of water to a boil. Depending on the size of your pot, blanch the cabbage heads one at a time or together.
- Core the Cabbage: Using a sharp knife, carefully remove any remaining stem from the bottom of each cabbage head.Angle the knife inward and cut out a cone-shaped section of the core. Remove additional core as needed later while separating the leaves.
- Soften the Leaves: Place the cabbage head or heads into the boiling water and cook for a few minutes. As the outer leaves become soft enough to handle, carefully remove them with a fork or tongs and transfer them to a large bowl.
- Release the Inner Leaves: Continue cooking and removing the softened outer leaves until you reach leaves that remain firmly attached to the core. Use tongs to lift the cabbage from the water, cut away more of the core, then return it to the boiling water and continue the process until enough leaves are available.
- Brown the Chicken: While the cabbage is cooking, heat the olive oil in a large pan. Add the ground chicken and cook until browned.
- Add the Chicken Bacon: Chop the chicken bacon and add it to the pan with the browned ground chicken. Continue cooking as the filling develops its savory base.
- Cook the Aromatics: Once the ground chicken is cooked through, add the chopped onion, pressed or minced garlic, and bay leaves. Cook for 2 minutes.
- Cook the Rice Filling: Stir in the uncooked rice, chicken broth, and dill weed. Cover the pan and cook, stirring occasionally, until the broth has been absorbed, about 25 minutes.
- Finish the Filling: Remove and discard the bay leaves. Stir in the chopped fresh parsley, then season the filling with salt and pepper to taste. Set it aside to cool.
- Preheat the Oven: Preheat the oven to 350°F.
- Prepare the Cabbage Leaves: Select several large, softened cabbage leaves. Cut a small “V” into the base of each leaf to remove most of the thickest portion of the stem, making the leaves easier to roll.
- Fill the Leaves: Place one prepared cabbage leaf on a clean work surface. Spoon approximately ⅓ to ½ cup of the cooled rice and chicken filling into the center, adjusting the amount according to the size of the leaf.
- Roll the Cabbage: Fold the bottom portion of the leaf tightly over the filling. As the bottom edge rolls underneath the filling, fold both loose side edges firmly inward, then continue rolling the cabbage leaf toward the remaining edge to form a secure roll.
- Arrange the Rolls: Place each finished cabbage roll seam-side down in one of the 9 × 13-inch baking pans. Continue filling and rolling the cabbage leaves until all of the filling has been used.
- Add the V8 Juice: Pour 2 cups of V8 juice over the cabbage rolls in each baking pan.
- Cover the Pans: Tightly cover both baking pans with aluminum foil.
- Bake the Cabbage Rolls: Bake the covered cabbage rolls at 350°F for 80 minutes.
- Rest Before Serving: Remove the pans from the oven and let the cabbage rolls stand, covered, for 10 minutes before uncovering and serving.
- Serve Hot: Serve the cabbage rolls hot with sour cream.
Notes
- Blanch the cabbage leaves gradually, removing the softened outer leaves as you go. This makes the leaves flexible enough to roll without overcooking the entire cabbage.
- Cut out more of the cabbage core whenever the remaining leaves become difficult to remove.
- Removing the thickest portion of the stem from each large leaf makes folding and rolling much easier.
- Use approximately ⅓ to ½ cup of filling per cabbage leaf, depending on its size.
- Keep the cabbage rolls seam-side down in the baking pans so they remain securely closed during baking.
- Divide the 4 cups of V8 juice evenly between the two pans, using 2 cups per pan.
- Allow the baked rolls to rest for 10 minutes before uncovering. This gives them time to settle before serving.
- Serve the cabbage rolls hot with sour cream for the traditional creamy accompaniment.
Chef’s Secret
For easier, neater cabbage rolls, pay particular attention to the thick stem at the base of each leaf.
Cutting a small “V” into that area removes the stiffest section without sacrificing too much of the leaf, allowing it to fold snugly around the filling.
When rolling, keep the bottom and side folds firm so the filling stays enclosed, then place each roll seam-side down in the baking pan.
Serving Suggestions
Serve these chicken cabbage rolls hot with a generous spoonful of sour cream alongside.
The cool, creamy sour cream provides a simple contrast to the savory chicken, bacon, rice, and tender cabbage.
They work well as a complete main course, but can also be accompanied by simple vegetables or other familiar dinner sides if desired.
Conclusion
These chicken cabbage rolls bring the comforting character of traditional stuffed cabbage to the table with a flavorful ground-chicken and rice filling.
Tender cabbage leaves wrap around savory chicken, chicken bacon, aromatic vegetables, herbs, and perfectly absorbed rice.
Baking the rolls in V8 juice keeps the dish moist while adding a rich vegetable-based flavor.
The combination of tender cabbage, hearty filling, and creamy sour cream makes every serving satisfying and comforting.
With about 30 rolls, this recipe is a practical choice for family meals, gatherings, and generous make-ahead-style dinners.
