Stuffed Cabbage Rolls with Rice and Chicken

Prepare the Ingredients Preheat the oven to 375°F (190°C). Core the cabbage and carefully separate the leaves. Blanch the leaves in boiling water for 2-3 minutes, then remove and set aside. Cook the rice according to package instructions and set aside. Season the chicken breasts with salt, pepper, paprika, and thyme. Cook the chicken in a skillet until no longer pink, then shred the chicken into small pieces.

Make the Filling In the same skillet, sauté the onion and garlic until softened. Add the diced tomatoes, cooked rice, and shredded chicken to the skillet. Stir to combine and season with salt and pepper.

Assemble the Cabbage Rolls Place a spoonful of the filling onto each cabbage leaf. Roll the leaf tightly, tucking in the sides as you roll. Place the cabbage rolls seam-side down in a baking dish.

Finish the Dish Mix the chicken broth and tomato sauce together and pour over the cabbage rolls. Cover the baking dish with foil and bake in the preheated oven for 45-50 minutes, or until the cabbage is tender. Serve the stuffed cabbage rolls hot and enjoy!