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Cabbage rolls are a classic and inexpensive comfort food. This version is made healthier by using lean ground chicken.
Serves: 4


Cabbage Rolls

2 lbs ground chicken
2 cups rice
2 tbsp oil
3 medium onions chopped
4 tbsp onion soup mix
1 or 2 cloves garlic, minced
4 tbsp chicken soup base (optional)
1 or 2 eggs
salt and pepper
1 large or 2 small savoy cabbage or regular cabbage


1 can tomato soup
1 can tomato sauce (680 mL)
½ cup water or tomato juice

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Core and scald cabbage in boiling water. Add 1 Tbsp (15mL) vinegar to water (keeps cabbage firm). Begin peeling leaves from cabbage as they become tender. Cut away rib (put to side) and tear leaf in half or appropriate size for rolling.

  2. Cook rice (do not cover) and add desired amount of butter or margarine to separate kernels. Sauté onions and garlic cloves in the oil. Add ground chicken and fry until meat separates and is lightly browned. Add salt and pepper.

  3. Combine rice, browned chicken, beef soup mix and a slightly beaten egg and mix thoroughly. Add additional seasoning to taste.

  4. Place approximately 1½ to 2 Tbsp filling on cabbage leaf and fold tucking in ends. Place rolls into a greased pan which has been lined with the ribs cut away from the cabbage leaves and any extra leaves.

  5. Combine and mix sauce ingredients and pour over cabbage rolls. Top with cabbage leaves. Cover and bake at 325°F for 2 to 2½ hours.