Cabbage Rolls with Ground Chicken


It's been a while since my last post, I'm guilty of laziness and many other valid reasons ;)
We move in to our new place and there were so many things to fix and arrange. Since we are blessed enough to find a nice small studio, I could now cook whatever and whenever I want.

These past few months, we were trying really hard to add healthy options to our daily meal. It is not a physical but mental challenge. However, we chose to slightly change our lifestyle. So a little sacrifice, specially for my husband is needed. Yes, he's not a vegetable fan, so I need so many tricks just to push him to eat it.

I tried to do a cabbage roll with ground lean chicken meat with vegetables. He had few rolls and I think he enjoyed it.


Ingredients:
  • Cabbage leaves (Trim the thick center vein from the bottom of each leaf.)
  • 2 medium minced onion + 1 medium minced onion
  • 5 cloves minced garlic + 3 cloves minced garlic
  • 1 1/2 cups tomato chopped
  • 1/2 kg ground lean chicken meat
  • 2 cups baby spinach
  • 1 cup minced cabbage
  • 1 + 1 teaspoon ground dried oregano
  • 1 teaspoon paprika
  • Grated cheddar cheese
  • Salt and teaspoon to taste  
  • water


Procedure:
  1. Boil water and put cabbage leaves for 2 minutes or just when it becomes tender to roll. Drain and set aside.
  2. In a pan, sauté 2 medium minced onion and 5 cloves minced garlic.
  3. Add ground chicken. Let it simmer for 7-8 minutes or until it lost its pink color.
  4. Season with salt, pepper, 1 tsp oregano and 1 tsp of paprika.
  5. Add minced cabbage and baby spinach. Let it simmer for 2 minutes more. Set aside.
  6. In a pan, sauté 1 medium minced onion and 3 cloves minced garlic.
  7. Add chopped tomatoes.
  8. Season with salt, pepper and oregano. Let it simmer for 2 minutes. Set aside.
  9. Preheat the oven to 180°C.
  10. Lay flat the soft boiled cabbage leaf and put about 2 1/2 tablespoons of the chicken mixture on its center. Fold the sides over the filling, then roll the leaf up tightly.
  11. Place each roll on a buttered baking dish. Pour over the tomato mixture on the rolls.
  12. Top with grated cheese.
  13. Bake for 40 minutes.
  14. Serve and enjoy!





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