A super easy version of traditional Polish cabbage rolls, in this recipe, minced chicken, rice and seasonings are used to stuff softened cabbage before being baked in the oven with passata. Perfect as a starter.
- 1 large cabbage
- 125g white rice + 325ml water
- 675g minced chicken
- 1 onion
- 2 tbsp. butter
- 500g passata
- 4 garlic cloves
- 2 eggs
- 1/2 tsp. each salt, black pepper and dried marjoram
Finely dice the onion and mince the garlic. Cook the rice in the water, bringing the water to the boil, covering and reducing heat to low. Cook until all of the water has been absorbed, stirring occasionally.
Meanwhile, take the outer leaves off of the cabbage and then put the rest of the leaves (discarding the core) into a pot of boiling water. Simmer until just softened, then remove and drain.
Heat butter in a frying pan and add the onion. Cook until golden and soft and then leave to cool. In a bowl, combine the cooked onion and butter, minced chicken, cooked rice, garlic, eggs, salt, pepper and marjoram.
Put 4 tbsp. of the chicken mix into the centre of each cabbage leaf, roll up and tuck in the ends. Secure with a skewer if needed. Place into a baking tin and pour over the passata. Cover and bake in a 190C oven for 45-60 minutes or until the chicken is completely cooked through.