Savoy Cabbage Rolls with Chicken and Rice in Creamy Tomato Sauce

Tender Savoy cabbage leaves, juicy ground chicken, and fluffy rice, simmered in an aromatic creamy tomato sauce, make a comforting centerpiece for a family dinner or a festive table. Savoy cabbage is softer and more fragrant than green cabbage, so the rolls turn out especially delicate while holding their shape without feeling dense.

Ingredients

• Savoy cabbage — 1 head
• Ground chicken — 1 lb 5 oz (600 g)
• Short‑grain white rice — 2/3 cup (120 g)
• Yellow onion — 1 medium
• Carrot — 1 medium
• Garlic — 2 cloves
• Egg — 1
• Fresh dill, finely chopped — 1/2 cup (20 g)
• Kosher salt — 1 tsp
• Freshly ground black pepper — 1/2 tsp
• Sweet paprika — 1 tsp
• Vegetable oil — 2 tbsp (30 ml)
• Unsalted butter — 1 1/2 tbsp (20 g)
• Tomato paste — 2 tbsp
• Sour cream (full‑fat) — 2/3 cup (150 g)
• Chicken broth (or water) — 1 1/4 cups (300 ml)
• Bay leaves — 2
• Sugar — 1/2 tsp

How to Make Savoy Cabbage Rolls with Chicken

1. Rinse the rice until the water runs clear. Cook in salted water for 8–10 minutes until just shy of tender (al dente), drain well in a sieve, and let cool.
2. Separate the Savoy cabbage into leaves. Blanch in boiling water for 3–4 minutes until pliable, then transfer to cold water and pat dry. Trim the thick rib at the base of each leaf with a knife so it rolls easily.
3. Finely chop the onion and grate the carrot. Sauté in vegetable oil over medium heat for 5–7 minutes until soft and sweet, add minced garlic, and cook 30 seconds more.
4. In a bowl, combine the ground chicken, cooled rice, half of the sautéed vegetables, the egg, chopped dill, salt, pepper, and paprika. Mix until evenly combined without overworking.
5. Spoon 2–3 tbsp of filling onto the base of each leaf. Fold the sides toward the center and roll up snugly into a tight cylinder.
6. If you like a light crust, sear the rolls in a mix of vegetable oil and butter for 1–2 minutes per side until lightly golden.
7. For the sauce, warm the remaining sauté with the tomato paste for 1 minute, then add the broth, sour cream, sugar, and bay leaves. Salt to taste and bring just to a gentle simmer—don’t let it come to a rolling boil.
8. Nestle the cabbage rolls into a Dutch oven or deep baking dish and pour the sauce over. Simmer covered on low for 35–40 minutes, or bake at 350°F (180°C) for about 40 minutes.
9. Let the rolls rest for 10 minutes. Shower with fresh herbs to serve. Spoon over plenty of the pan sauce and add a dollop of sour cream if you like.

Nutrition per serving

Calories	340 kcal
Protein	23 g
Fat	20 g
Carbohydrates	18 g
Fiber	3 g
Sugars	5 g
Sodium	780 mg

Tips and variations

• Skip the sear: For a lighter take, don’t sear the rolls—just cover with sauce and braise.
• Rice swaps: Long‑grain, jasmine, or pre‑cooked quinoa/bulgur (3.9–4.6 oz dry) work well.
• No egg: Omit the egg and increase rice to 3/4 cup (140 g), or add 1–2 tbsp breadcrumbs to help bind.
• Oven method: Pack the rolls snugly in a baking dish, cover with sauce, and bake 40–45 minutes at 350°F (180°C) covered with foil, then uncover for 10 minutes.
• Freezing: Freeze formed raw rolls in a single layer, then transfer to a bag. Cook from frozen, adding 10–15 minutes to the time.
• Heat: Add 1/4 tsp red pepper flakes to the sauce or a pinch of cayenne to the filling.
• Lighter sauce: Swap sour cream for 5–10% milk‑fat yogurt and halve the added fats.

FAQ

Can I use green cabbage instead of Savoy?

Yes. Blanch the leaves 5–6 minutes since green cabbage is denser. Trim the thick rib at the base if needed.

What can I use instead of rice?

Quinoa, bulgur, or pearl barley par‑cooked to al dente are great. You can also boost the vegetable ratio (carrot, onion) and skip grains entirely.

How do I keep the rolls from falling apart?

Dry and cool the leaves well after blanching, trim the thick rib, roll tightly, and place seam‑side down in the pot.

Can I make this in a multi‑cooker?

Yes. Use the “Stew” setting for 50–60 minutes, pouring in enough sauce to cover at least two‑thirds of the rolls’ height.