For the Tomato Sauce
Olive oil
Minced garlic
Finely chopped onion
Crushed tomatoes
Tomato sauce
Tomato paste
Salt & pepper
Brown sugar (optional)
Worcestershire sauce
Red wine vinegar
Dried Italian herbs
👩🍳 Step-by-Step Instructions
1. Make the Sauce
Heat olive oil in a large pot over medium.
Sauté onion until translucent (2–3 min), then add garlic.
Stir in crushed tomatoes, tomato sauce, tomato paste, herbs, salt, pepper, brown sugar, Worcestershire, and vinegar.
Bring to a boil, then simmer for 10–15 minutes, stirring occasionally.
2. Prep the Cabbage
Boil a large pot of water.
Add whole cabbage and cook for 4–5 minutes, until leaves are pliable.
Remove and peel off 10 large leaves.
Trim thick ribs with a small knife.
3. Make the Filling
In a bowl, mix ground chicken, rice, onion powder, garlic, salt, pepper, Worcestershire, paprika, herbs, half the parsley, and egg.
Stir in ½ cup of tomato sauce.
4. Assemble the Rolls
Place a cabbage leaf on a flat surface.
Add ⅓ cup of filling to the center.
Shape into a log and roll the leaf around it, tucking in sides.
Repeat with remaining leaves.
5. Bake to Perfection
Preheat oven to 350°F (175°C).
Spray a 9×13-inch baking dish with nonstick spray.
Arrange rolls seam-side down.
Pour remaining tomato sauce over the top.
Cover and bake for 2 hours.
6. Finish & Serve
Sprinkle with remaining parsley.
Let rest for 15 minutes before serving.
🍽️ Tips & Twists
Make it Moroccan: Add cinnamon or ras el hanout to the filling for warmth.
Vegetarian version: Use lentils or mushrooms instead of meat.
Sauce shortcut: Use your favorite jarred marinara if short on time.
Serving idea: Pair with crusty bread or a crisp cucumber salad.
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