Chicken and Cauli - Rice Stuffed Cabbage Rolls

• 1 head of cabbage
• 4 thin cut raw chicken cutlets cut into 3’s
• 1/2 head cauliflower
• 1/2 head broccoli 
• 1 cup cooked white rice
• 1 red onion chopped
• 2 garlic cloves chopped
• 2 tablespoons butter
• 1/2 cup shredded parmesan cheese
• Salt & pepper to taste
• Olive oil
• 1.5 cups of your favorite tomato sauce ( I like Barilla Tomato Basil)
• 1 teaspoon Italian seasoning

Core as much of the cabbage as possible before the actual boiling. Remove the leaves one at a time being careful not to tear. Boil the cabbage leave in water for about 10 minutes or until softened but not mushy. When cabbage has cooled enough to handle, use a paring knife and pare the thick base of the cabbage leaf. Set aside.

Clean cauliflower and broccoli head and chop. Cook in microwave for 4 minutes or until tender. Food process until it resembles rice. Add it to a bowl with the cooked white rice. Season.

Drizzle a large pan with olive oil. Sauté the onion and garlic until softened. Add the rice mixture to the pan and stir. 

Add butter and parmesan cheese and incorporate the ingredients. Add salt and pepper to season. Now it’s time to stuff your cabbage leaves.

Place 1/2 cup sauce at the bottom of a baking dish big enough to hold all the rolls. Stuff each leaf with a large scoop of rice mixture, lay a piece of chicken on top and tightly roll. Place the first roll against the side of the baking dish. You want to pack them in tightly so they don’t open up. Repeat until pan is full. 

Pour 1 cup sauce over the rolls, drizzle with olive oil and then sprinkle with Italian seasoning. Bake in 350 degree oven for 1 hour.