Unstuffed Cabbage Rolls! An Easy and Delicious Alternative!

Unstuffed Cabbage Rolls served


My family Loves the taste of Classic Cabbage rolls, a traditional Eastern European dish that is delicious but labor intensive. I do make them on occasion, but this version is so much faster and easier with SAME RESULTS! I hope you will like this recipe as much as we do.

You can make Unstuffed Cabbage Rolls with ground beef, pork or ground chicken as we prefer. I did not add the rice to the meatballs in order to cut down on the calories, but if you like you can add cooked rice to the mix.


Unstuffed Cabbage Rolls inside
In a Large bowl, mix all of the ingredients for the Chicken Meatballs. Wet your hands and shape the meatballs. Place on the foil or parchment paper lined cookie sheet.

Chicken meatballs


Bake in the preheated at 400F oven for 20 – 25 minutes, depending on your oven and the size of your meatballs.

Chicken meatballs baked

Chicken meatballs baked closeup

In a large pot, melt butter over medium-high heat. Add onion and cook until onion softens, 3 to 5 minutes. Stir in red cabbage and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Add 1/2 cup Chicken broth. Bring to a boil, then reduce to a simmer. Cook until cabbage is tender, stirring occasionally. Season to taste with salt, pepper.

Braised cabbage

In a medium size saucepan prepare the creamy tomato sauce. Add pasta sauce and chicken broth. Bring to boil. Reduce heat to simmer and add sour cream mixed in with corn starch. Add fresh dill and stir together. Serve warm on top of your cabbage and meatballs.

Unstuffed Cabbage Rolls sauce


We always purchase Daisy brand sour cream! Always creamy and fresh. I use it to thicken and flavor sauces and gravy. It doesn’t water down like other sour creams after you open it. And it has a Great Taste!

Unstuffed Cabbage Rolls Daisy Sour Cream

Serve with extra sauce since you will LOVE IT!


Enjoy!


leafs
Unstuffed Cabbage Rolls
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • Chicken Meatballs:
  • 2 pounds Ground Chicken
  • 2 Eggs
  • ¾ Cup Italian Style Breadcrumbs
  • 1 Tbsp. Garlic powder
  • 1 Tbsp. Onion powder
  • 1 tsp. Paprika
  • 2 Tbsp. Daisy Sour Cream
  • 2 Tbsp. Milk
  • 2 Tbsp. Olive oil
  • salt and pepper to taste
  • ---
  • Creamy Tomato Sauce:
  • 1 Large Jar (23 oz) of your favorite Pasta sauce
  • ½ Cup Chicken Broth
  • 1 (8 oz) Daisy Sour Cream
  • 1 Tbsp. Corn Starch or Flour
  • 1 Tbsp. Fresh Dill, minced
  • ---
  • Cabbage:
  • 1 Head Cabbage (red or green), cored, quartered, and thinly sliced
  • 1 medium Onion, thinly sliced
  • 2 Tbsp. Butter
  • ½ Cup Chicken broth
  • salt/pepper
Instructions
  1. In a Large bowl, mix all of the ingredients for the Meatballs.
  2. Wet your hands and shape the meatballs.
  3. Place on the parchment paper lined cookie sheet.
  4. Bake in the preheated at 400F oven for 20 - 30 minutes.
  5. Time depends on your oven and the size of your meatballs.
  6. Meanwhile prepare the Cabbage.
  7. In a large pot, melt butter over medium-high heat.
  8. Add onion and cook until onion softens, 3 to 5 minutes.
  9. Stir in red cabbage and saute for 5 to 10 minutes, stirring occasionally, until the cabbage is tender and begins to brown.
  10. Add ½ cup Chicken broth.
  11. Bring to a boil, then reduce to a simmer.
  12. Cook until cabbage is tender, stirring occasionally.
  13. Season to taste with salt, pepper.
  14. In a medium size saucepan prepare the Creamy Tomato Sauce.
  15. Add pasta sauce and chicken broth.
  16. Bring to boil.
  17. Reduce heat to simmer and add sour cream mixed in with corn starch.
  18. Add fresh dill and stir together.
  19. Serve warm on top of your cabbage and meatballs.
  20. Enjoy!

 

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