Quick Polish-Style Cabbage Rolls

1. 1

   Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

2. 2

   Bring rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Allow the rice to cool slightly.

3. 3

   Meanwhile, bring a large pot of water to a boil. Remove the core from the cabbage and place the cabbage in the boiling water. Remove the outer leaves as they soften. Set the leaves aside.

4. 4

   Heat butter in a skillet over medium heat. Cook and stir the onion until softened and translucent, about 5 minutes. Stir together the cooked onion, ground chicken, cooked rice, eggs, garlic, salt, pepper, and marjoram in a bowl.

5. 5

   Place some of the meat mixture in the center of each cabbage leaf. Roll up each leaf and tuck in the ends to enclose the filling. Secure each roll with a toothpick if necessary. Place the rolls in the prepared baking dish. Pour tomato sauce over the rolls.

6. 6

   Bake, covered, in the preheated oven until the meat in the rolls is no longer pink, 45 to 60 minutes. An instant-read thermometer inserted into the center of the casserole should read at least 160 degrees F (70 degrees C).

• Calories 287.49 kcal — Moderate 14%
• Protein 23.7 g ↗ Good Source 47%
• Carbohydrate 27.74 g 10%
• Total Fat 9.14 g — Moderate 12%
• Saturated Fat 3.86 g — Moderate 19%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 134.79 mg ▲ High 45%
• Sodium 299.74 mg — Moderate 13%
• Dietary Fiber 4.76 g — Moderate 17%
• Total Sugars 3.93 g --
• Added Sugars 1.66 g ⌄ Low Source 3%
• Calcium 82.04 mg ⌄ Low Source 6%
• Iron 2.69 mg — Moderate 15%
• Potassium 498.73 mg — Moderate 11%
• Vitamin A 56.1 mcg ⌄ Low Source 6%
• Vitamin C 47.85 mg ↗ Good Source 53%
• Vitamin D 0.24 mcg ⌄ Low Source 1%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅