For the Tomato Sauce
- Olive oil
- Minced garlic
- Finely chopped onion
- Crushed tomatoes
- Tomato sauce
- Tomato paste
- Salt & pepper
- Brown sugar (optional)
- Worcestershire sauce
- Red wine vinegar
- Dried Italian herbs
Step-by-Step Instructions
1. Make the Sauce
- Heat olive oil in a large pot over medium.
- Sauté onion until translucent (2–3 min), then add garlic.
- Stir in crushed tomatoes, tomato sauce, tomato paste, herbs, salt, pepper, brown sugar, Worcestershire, and vinegar.
- 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 Filling
- 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 & Serve
- 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.
