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Chicken 'n' Rice Filled Cabbage Rolls

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“A different but delicious kind of cabbage rolls.”
2hrs 10mins

Ingredients Nutrition


  1. Bring 6 cups water to a boil in Dutch oven over high heat.
  2. Add cabbage leaves and reduce heat to low. Simmer, covered, 10 to 12 minutes or until cabbage leaves are tender. Drain, rinse under cold running water.
  3. Cook and stir onion and garlic in oil in large skillet over medium heat 6 to 8 minutes or until tender.
  4. Remove 1/2 cup onion mixture. Add tomato sauce, water, brown sugar, lemon juice and allspice to onion mixture in skillet.
  5. Cook, uncovered 10 minutes, stirring occasionally.
  6. Preheat oven to 350. Spread 1/3 cup tomato sauce over bottom of 13x9-inch baking dish.
  7. Combine reserved onion mixture, chicken, rice, egg, salt and black pepper; mix well.
  8. Place about 1/3 cup mixture in center of each cabbage leaf. Fold sides over filling; roll up.
  9. Arrange cabbage rolls, seam side down, on sauce in pan. Spoon remaining sauce evenly over cabbage rolls.
  10. Cover dish with foil. Bake 1 hour 15 minutes or until very tender.

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