Sugar-Free Chicken-Stuffed Cabbage with Brown Rice | Recipe

Step 1

Bring a large pot of water to a boil.

Step 2

Use a small knife to cut out the center root of the cabbage and place it in the boiling water. After a few minutes, the outer leaves will start coming apart. Using two forks, remove the cabbage leaves from the hot water. Continue until your cabbage leaves are too small to stuff. (If you want, you can take the center of the cabbage, slice it very thinly, and add it to your sauce.) Trim the lower part of the cabbage spine off the cooked leaves.

Step 3

Mix ground chicken, brown rice, eggs, salt, and pepper. To make uniform-sized cabbage rolls, use a scooper to fill the leaves. Scoop the rice and chicken mixture into the center of an open cabbage leaf. Fold in the two sides and roll up the leaf. Repeat with remaining leaves.

Step 4

Mix all the sauce ingredients in a bowl. Place the cabbage rolls into a pot or a pan and pour in the sauce.

Step 5

Preheat oven to 260 degrees Fahrenheit (126 degrees Celsius). Place the pot in the oven and bake for around six hours.