Ingredients

• 0.67 cups uncooked white rice
• 1.33 cups water
• 1 large head cabbage
• 2 tablespoons butter
• 1 onion , finely chopped
• 1.5 pounds ground chicken
• 2 eggs
• 4 cloves garlic , pressed
• salt and ground black pepper to taste
• 1 pinch dried marjoram
• 2 , 8 ounce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes. Allow rice to cool slightly.
3. 3 Meanwhile, bring a large pot of water to a boil. Remove the core from the cabbage, and place cabbage in the boiling water. Remove the outer leaves as they soften. Set leaves aside.
4. 4 Heat butter in a skillet over medium heat, and cook and stir onion until softened and translucent, about 5 minutes. Stir together cooked onion, ground chicken, cooked rice, eggs, garlic, salt, pepper, and marjoram in a bowl.
5. 5 Place some of the meat mixture in the center of each cabbage leaf. Roll leaf and tuck ends in to enclose filling. Secure each roll with a toothpick if necessary. Place rolls into the prepared baking dish. Pour tomato sauce over the rolls.
6. 6 Bake, covered, in the preheated oven until the meat in the rolls is no longer pink, 45 to 60 minutes. An instant-read thermometer inserted into the center of the casserole should read at least 160 degrees F (70 degrees C).

Nutrition per serving