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CHICKEN & VERMICELLI CABBAGE ROLLS

CHICKEN & VERMICELLI CABBAGE ROLLS

Tender cabbage leaves wrapped around a savory mix of shredded chicken and soft vermicelli noodles, all baked in a rich tomato sauce. Comforting, flavorful, and perfect for make-ahead meals.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 10 to 12 large Green Cabbage Leaves, blanched
  • 2 cups Shredded Chicken, cooked
  • 1 cup Vermicelli Noodles, cooked and chopped
  • 1 small Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 2 cups Tomato Sauce
  • 1 tablespoon Olive Oil
  • 1/2 teaspoon Dried Oregano
  • 1/2 teaspoon Paprika

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a bowl, combine shredded chicken, cooked vermicelli, onion, garlic, salt, pepper, and half of the oregano.
  3. Grease a baking dish with olive oil and spread a thin layer of tomato sauce at the bottom.
  4. Lay a cabbage leaf flat, add 2–3 tablespoons of filling, fold sides in, and roll. Place seam-side down in the dish.
  5. Repeat with remaining leaves and filling.
  6. Pour remaining tomato sauce over the rolls. Sprinkle with paprika and remaining oregano.
  7. Cover with foil and bake for 35–40 minutes.
  8. Uncover and bake an additional 5 minutes if desired.
  9. Serve warm with extra sauce on top.

Notes

  • Use Savoy cabbage for easier rolling.
  • Chill filling before rolling for firmer texture.
  • Double the batch and freeze for later meals.
  • Author: Monica
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Fusion
  • Diet: Low Calorie

Nutrition

  • Serving Size: 1 plate (2 rolls)
  • Calories: 320
  • Sugar: 6g
  • Sodium: 630mg
  • Fat: 9g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 28g
  • Cholesterol: 65mg

Keywords: cabbage rolls, chicken cabbage rolls, vermicelli rolls, stuffed cabbage, baked cabbage rolls, comfort food