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Chicken-stuffed Cabbage Rolls https://www.metro.ca/userfiles/image/recipes/choux-farcis-poulet-7196.jpg PT25M PT1H00M PT1H25M
In a large pot, put cabbage and add water to cover ¾.Bring to a boil and simmer 20 minutes. Drain and cool.Stuffing: in a bowl, combine stuffing ingredients and season to taste.Tomato sauce: in a pan, sweat onion and garlic in oil. Add tomatoes and sugar and season to taste. Simmer over low heat for 25 minutes. Purée sauce in blender. Cover the bottom of a baking dish with half the sauce.Preheat oven to 375°F (190°C).On a clean working surface, remove cabbage leaves.Stuff and roll up each leaf. Place rolls on top of the sauce in the baking dish.Pour remaining sauce over top.Cover and bake about 1 hour.Uncover, sprinkle with parmesan and broil for a few minutes until golden brown.
6
5 1 5 5
1 savoy cabbage
Chicken-stuffed Cabbage Rolls

Chicken-stuffed Cabbage Rolls

Rate this recipe
1 Vote
6
servings
0:25
Preparation
1:00
COOKING
1:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    savoy cabbage
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    GREEN CABBAGE

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    $0.99 /lb

    PRODUCT OF CANADA CANADA No. 1 GRADE 2.18/kg


  • ground chicken or turkey


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    FRESH STUFFED CHICKEN THIGHS

    FRESH STUFFED CHICKEN THIGHS

    $5.99 /lb

    BONELESS SKINLESS 13.21/kg


    YORKSHIRE VALLEY FARMS ORGANIC FRESH WHOLE CHICKEN OR CHICKEN DRUMSTICKS

    YORKSHIRE VALLEY FARMS ORGANIC FRESH WHOLE CHICKEN OR CHICKEN DRUMSTICKS

    $3.99 /lb

    $8.80/kg


    BONELESS PORK LOIN ROAST OR VALUE PACK CHOPS

    BONELESS PORK LOIN ROAST OR VALUE PACK CHOPS

    $2.47 /lb

    CENTRE CUT 5.45/kg


  • 1
    garlic clove finely chopped
  • 3 Tbsp.
    (45 ml)
    chives minced
  • 3 Tbsp.
    (45 mL)
    parsley minced
  • 3 Tbsp.
    (45 mL)
    dill weed minced
  • 1/4 cup
    (60 mL)
    parmesan grated
  • 1 1/2 cups
    (375 mL)
    long grain rice cooked
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  • salt & pepper to taste
  • extra virgin olive oil

  • 1
    onion, finely sliced
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    CARROTS OR YELLOW ONIONS

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  • 1
    garlic clove minced
  • 28 oz
    (796 mL)
    Tomato stewed
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    CHERTO CHERRY TOMAT0ES

    CHERTO CHERRY TOMAT0ES

    $3.99 ea.

    255 g PRODUCT OF ONTARIO PROVA TOMATOES 454 g PRODUCT OF ONTARIO


    ORGANIC GRAPE TOMATOES

    ORGANIC GRAPE TOMATOES

    $3.49 ea.

    284 g, PRODUCT OF MEXICO


    BROCCOLI

    BROCCOLI

    3 for $5.00

    PRODUCT OF U.S.A. ENDIVE OR ESCAROLE PRODUCT OF U.S.A. GRAPE TOMATOES 283 g, PRODUCT OF U.S.A. OR MEXICO


  • 1 Tbsp.
    (15 mL)
    sugar

  • salt & pepper to taste
  • 1/4 cup
    (60 mL)
    parmesan grated
Imprimer ma sélection

Preparation

In a large pot, put cabbage and add water to cover ¾.

Bring to a boil and simmer 20 minutes. Drain and cool.

Stuffing: in a bowl, combine stuffing ingredients and season to taste.

Tomato sauce: in a pan, sweat onion and garlic in oil. Add tomatoes and sugar and season to taste. Simmer over low heat for 25 minutes. Purée sauce in blender. Cover the bottom of a baking dish with half the sauce.

Preheat oven to 375°F (190°C).

On a clean working surface, remove cabbage leaves.

Stuff and roll up each leaf. Place rolls on top of the sauce in the baking dish.

Pour remaining sauce over top.

Cover and bake about 1 hour.

Uncover, sprinkle with parmesan and broil for a few minutes until golden brown.

Source : Académie Culinaire

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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