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 FillingFruits & Vegetables
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 & ServeItalian Cuisine
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.
see continuation on next page
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