CHICKEN & VERMICELLI CABBAGE ROLLS

There’s something irresistibly comforting about a dish wrapped up like a little edible gift. These Chicken & Vermicelli Cabbage Rolls are exactly that tender, juicy parcels of flavorful chicken and soft vermicelli, swaddled in vibrant cabbage leaves, all nestled in a rich, tangy tomato sauce. Each bite delivers a warm, cozy feeling that makes you want to curl up and savor every mouthful.

Behind the Recipe

This recipe was born out of my love for transforming simple ingredients into something that feels special. I remember helping my grandmother roll these at the kitchen table, her hands working swiftly while mine fumbled with cabbage leaves and filling. Over the years, I’ve added my own twist, but the heart of the recipe remains the same warm, nurturing, and filled with love.

Recipe Origin or Trivia

Cabbage rolls have made their mark in many cultures, from Eastern Europe to the Middle East. In Poland, they’re known as “golabki,” while in Lebanon, they go by “malfouf.” This version with chicken and vermicelli nods to a fusion of East and West, combining light proteins and noodles in a familiar format that crosses borders and generations.

Why You’ll Love CHICKEN & VERMICELLI CABBAGE ROLLS

There are so many reasons to fall in love with these rolls, but here are just a few that will win your heart:

Versatile: You can use different proteins or add veggies to the filling for endless variations.
Budget-Friendly: Uses basic, affordable pantry and fridge staples.
Quick and Easy: Prep takes less time than you’d expect, especially if you pre-cook your filling.
Customizable: Spice it up, sauce it differently, or even swap the cabbage for lettuce wraps.
Crowd-Pleasing: These are a hit at potlucks, dinners, or when you’re just feeding a hungry family.
Make-Ahead Friendly: Perfect to prepare in advance and pop in the oven when needed.
Great for Leftovers: Reheat beautifully and taste even better the next day.

Chef’s Pro Tips for Perfect Results

To get your rolls just right, here are a few secrets from my kitchen to yours:

• Choose cabbage leaves that are large and flexible. Savoy or green cabbage works best.
• Blanch the cabbage leaves for just 2–3 minutes to make them pliable without tearing.
• Season the filling well since the cabbage and vermicelli are quite neutral on their own.
• Don’t overstuff the rolls, or they’ll burst during cooking.
• Pour extra tomato sauce over the rolls before baking to keep them moist.

Kitchen Tools You’ll Need

You don’t need much to pull this off, just a few essentials:

Large Pot: For blanching the cabbage leaves.
Mixing Bowl: To combine the chicken, vermicelli, and seasonings.
Baking Dish: A deep one to hold the rolls and sauce.
Knife: For removing the cabbage core and slicing ingredients.
Slotted Spoon or Tongs: To remove cabbage leaves from boiling water without tearing them.

Ingredients in CHICKEN & VERMICELLI CABBAGE ROLLS

The beauty of this recipe lies in the harmony between tender meat, delicate noodles, and tangy tomato sauce.

1. Green Cabbage Leaves: 10 to 12 large leaves, blanched These are your wrappers, soft yet sturdy enough to hold the filling.
2. Shredded Chicken: 2 cups, cooked Lean, protein-packed, and tender enough to soak up flavor.
3. Vermicelli Noodles: 1 cup, cooked and chopped Adds a soft, chewy texture that balances the chicken.
4. Onion: 1 small, finely diced Brings sweetness and depth to the filling.
5. Garlic: 2 cloves, minced For that rich, aromatic flavor.
6. Salt: 1 teaspoon Enhances the overall taste.
7. Black Pepper: ½ teaspoon Adds a touch of warmth.
8. Tomato Sauce: 2 cups A rich, tangy blanket for the rolls.
9. Olive Oil: 1 tablespoon Used for sautéing and a little richness in the sauce.
10. Dried Oregano: ½ teaspoon Lends a hint of earthiness.
11. Paprika: ½ teaspoon For a gentle smoky finish.

Ingredient Substitutions

Whether you’re out of something or need to adapt for dietary needs, here are some swaps:

Green Cabbage: Savoy cabbage or Napa cabbage.
Shredded Chicken: Ground chicken or turkey.
Vermicelli Noodles: Cooked rice or thin egg noodles.
Tomato Sauce: Crushed tomatoes or marinara sauce.
Olive Oil: Avocado oil or any neutral cooking oil.
Dried Oregano: Italian seasoning or thyme.

Ingredient Spotlight

Vermicelli Noodles: These ultra-thin rice or wheat noodles soak up flavor like little sponges. They add body to the filling while keeping it light and comforting.

Green Cabbage: When blanched, these leaves become tender but retain a slight bite, making them the perfect wrap for any savory filling.

Instructions for Making CHICKEN & VERMICELLI CABBAGE ROLLS

We’re about to roll into something delicious. Here are the steps you’re going to follow:

1. Preheat Your Equipment:
   Set your oven to 375°F (190°C) so it’s hot and ready when you are.
2. Combine Ingredients:
   In a large bowl, mix the shredded chicken, chopped vermicelli, diced onion, minced garlic, salt, pepper, and half the oregano.
3. Prepare Your Cooking Vessel:
   Grease your baking dish lightly with olive oil. Spread a thin layer of tomato sauce across the bottom.
4. Assemble the Dish:
   Lay out a cabbage leaf. Add 2–3 tablespoons of the filling to the center. Fold in the sides, then roll from the bottom like a burrito. Place seam-side down in the baking dish. Repeat until all rolls are assembled.
5. Cook to Perfection:
   Pour the remaining tomato sauce over the rolls. Sprinkle with the rest of the oregano and paprika. Cover tightly with foil and bake for 35 to 40 minutes.
6. Finishing Touches:
   Remove the foil and bake for another 5 minutes for slightly crisp edges, if desired.
7. Serve and Enjoy:
   Serve warm, spooning extra sauce over the top. A little crusty bread on the side is always a good idea.

Texture & Flavor Secrets

These cabbage rolls strike a balance between soft and structured. The chicken and vermicelli meld into a gentle, juicy filling while the cabbage provides a mild crunch. The tomato sauce brings everything together with a rich, tangy zip that soaks into every crevice.

Cooking Tips & Tricks

A few extra pointers for the best results every time:

• Use pre-cooked chicken to speed up the process.
• Chill the filling slightly before rolling to help it hold together better.
• Double the batch and freeze half for an easy future dinner.
• Taste the filling before rolling to adjust seasoning if needed.

What to Avoid

Even seasoned cooks can make these slip-ups. Here’s how to steer clear:

• Overcooking the cabbage leaves they’ll tear and turn mushy.
• Using too little sauce the rolls will dry out.
• Skipping seasoning bland filling is no fun.

Nutrition Facts

Servings: 4
Calories per serving: 320

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes

Make-Ahead and Storage Tips

These rolls are a meal-prep dream. You can assemble them a day ahead and keep them refrigerated until you’re ready to bake. Leftovers keep well in the fridge for up to 3 days and freeze beautifully. Reheat in the oven with a splash of sauce to keep them moist.

How to Serve CHICKEN & VERMICELLI CABBAGE ROLLS

Serve them warm from the oven with extra tomato sauce spooned over top. Pair with a light green salad, roasted veggies, or even some creamy mashed potatoes. A dollop of sour cream on top? Absolutely yes.

Creative Leftover Transformations

Leftovers don’t have to feel like repeats:

• Chop them up and add to soup.
• Serve over cooked rice or quinoa for a hearty bowl.
• Slice and stuff into a pita with some fresh herbs and yogurt.

Additional Tips

• Add a dash of chili flakes if you like a bit of heat.
• For extra umami, stir a teaspoon of soy sauce into the tomato base.
• Try layering the rolls in two layers if your baking dish is smaller just add extra sauce between layers.

Make It a Showstopper

Garnish with a sprinkle of chopped parsley or dill for color and freshness. Serve on a white platter to let the red sauce and green cabbage pop. Add a swirl of cream to the sauce if you’re feeling fancy.

Variations to Try

• Spicy Chicken Rolls: Add diced jalapeños or chili powder to the filling.
• Cheesy Delight: Mix in some shredded mozzarella or parmesan.
• Vegetarian Swap: Use mushrooms and lentils instead of chicken.
• Asian Twist: Add soy sauce, sesame oil, and scallions to the filling.
• Creamy Tomato Sauce: Stir in a bit of cream or coconut milk to mellow the tang.

FAQ’s

Q1: Can I make these with raw chicken?

A1: It’s not recommended since raw chicken can release too much liquid and make the rolls soggy.

Q2: What type of cabbage works best?

A2: Green cabbage or Savoy cabbage they’re flexible and hold up well to cooking.

Q3: Can I freeze cabbage rolls?

A3: Yes, assemble and freeze before baking. When ready, thaw overnight and bake as directed.

Q4: How do I reheat leftovers?

A4: Reheat in the oven with extra sauce or microwave in a covered dish until warm.

Q5: Are these gluten-free?

A5: Use gluten-free vermicelli to keep the recipe gluten-free.

Q6: What else can I add to the filling?

A6: Grated carrots, chopped spinach, or even mushrooms work well.

Q7: How do I keep the rolls from falling apart?

A7: Don’t overfill, and make sure to roll tightly with the seam side down.

Q8: Can I cook these on the stovetop?

A8: Yes, simmer gently in a covered pan with sauce for about 45 minutes.

Q9: What sauce alternatives can I use?

A9: Marinara, creamy tomato, or even a yogurt-based sauce for a lighter twist.

Q10: Can I use leftover rotisserie chicken?

A10: Absolutely, it saves time and adds great flavor.

Conclusion

These Chicken & Vermicelli Cabbage Rolls are the kind of comfort food that hits all the right notes nourishing, flavorful, and endlessly satisfying. Whether you’re making them for a special family dinner or just to warm your own soul on a quiet night, trust me, you’re going to love this.

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