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Donna R. Luis

Classic Chicken Cabbage Rolls

Tender cabbage leaves are wrapped around a savory mixture of ground chicken, chicken bacon, rice, onion, garlic, dill, and parsley, then baked in V8 juice until hot, tender, and flavorful. This hearty Polish- and Ukrainian-inspired dish makes about 30 comforting cabbage rolls.
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Prep Time 1 hour
Cook Time 1 hour 20 minutes
Total Time 2 hours 20 minutes
Servings: 30 cabbage rolls
Course: Main Course
Cuisine: Polish, Ukrainian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 heads green cabbage
  • 2 tablespoons olive oil
  • 2 pounds ground chicken
  • 1 pound chicken bacon chopped
  • 1 medium onion chopped
  • 6 garlic cloves pressed or minced
  • 2 bay leaves
  • 2 cups uncooked rice
  • 4 cups chicken broth
  • 1 tablespoon dill weed
  • ¼ cup fresh parsley chopped
  • Salt and pepper to taste
  • 4 cups V8 juice
  • Sour cream for serving

Equipment

  • Large stock pot for boiling and blanching the cabbage
  • Fork or tongs for removing softened cabbage leaves
  • Sharp knife for trimming and coring the cabbage
  • Large bowl for holding the softened cabbage leaves
  • Large pan for browning the chicken and preparing the filling
  • Spoon or spatula for stirring the filling
  • 2 9 × 13-inch baking pans
  • Aluminum foil for tightly covering the baking pans
  • Clean work surface for assembling and rolling the cabbage leaves

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Brown the Chicken: While the cabbage is cooking, heat the olive oil in a large pan.
    Add the ground chicken and cook until browned.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Preheat the Oven: Preheat the oven to 350°F.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. Add the V8 Juice: Pour 2 cups of V8 juice over the cabbage rolls in each baking pan.
  16. Cover the Pans: Tightly cover both baking pans with aluminum foil.
  17. Bake the Cabbage Rolls: Bake the covered cabbage rolls at 350°F for 80 minutes.
  18. Rest Before Serving: Remove the pans from the oven and let the cabbage rolls stand, covered, for 10 minutes before uncovering and serving.
  19. 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.