Diet cabbage rolls with mushrooms and chicken
12 servings
100 minutes
Dietary cabbage rolls with mushrooms and chicken are a light and fragrant variation of the traditional Ukrainian dish that combines tender chicken mince with juicy champignons and fresh vegetables. Legend has it that cabbage rolls originated as a convenient way to use cabbage leaves as a natural container for meat filling, and this version has become a wonderful alternative for those watching their diet. Baked in a rich sour cream-tomato sauce with spicy notes of garlic and dill, they have a soft, creamy flavor with a slight tang. This dish is perfect for a cozy family dinner or as an exquisite option for dietary meals while preserving traditional Ukrainian culinary roots and remaining light and healthy.
1
In a large container, place the minced meat, finely chopped mushrooms and tomatoes, cottage cheese, and half of the chopped dill. Add salt, pepper, any favorite spices, mix thoroughly and knead the minced meat.
- Ground chicken: 800 g
- Button mushrooms: 150 g
- Tomatoes: 2 pieces
- Curd cheese (tvorog): 50 g
- Dill: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
- Spices: to taste
2
Separate 12 large leaves from a big cabbage head, slightly beat the ribs with a mallet, and dip the leaves in boiling water for 2 minutes.
- Napa cabbage (pak choi type): 1 piece
3
Place the meat filling on the boiled cabbage leaves and wrap tightly into envelopes.
4
For the sauce, mix sour cream, tomato paste, crushed garlic, and the remaining chopped dill.
- Sour cream 15%: 5 tablespoon
- Tomato paste: 3 tablespoons
- Garlic: 4 cloves
- Dill: 1 bunch
5
Dissolve the starch separately in 2 tablespoons of water
- Cornstarch: 1 tablespoon
- Water: 100 ml
6
Add the starch mixture to the sauce, pour in the remaining water, and stir.
- Water: 100 ml
7
Place the cabbage rolls in a dish, brush each with sauce, pour the remaining sauce on top, and bake in a preheated oven at 200°C for 35-40 minutes.
