Cabbage Rolls are something I’ve always wanted to try, but never quite got around to making. When I was recently invited to a fall potluck at a friend’s house and learned that one invitee couldn’t eat gluten, I decided to experiment and make them with quinoa!
Obviously with that healthier step taken, I couldn’t resist using ground chicken as the main protein instead of the higher calorie ground beef. The result, though quite unusual for cabbage rolls, was a tasty, much healthier version of everyone’s favourite fall comfort food dish!
These Healthier Napa Cabbage Rolls are baked in the oven with a simple, homemade tomato sauce, and are a rich, satisfying meal perfect for family gatherings, potlucks and more.
I used Napa cabbage because I’ve heard it’s easier to roll since it is more delicate, but that’s also something you should watch out for: make sure that you aren’t cooking the cabbage for too long or the leaves will fall apart. Just a couple of seconds submerged in boiling water then in ice water should do the trick!
After you soften the cabbage leaves, you’ll put the chicken and quinoa mixture in each leaf and roll it up, placing in a large oven safe casserole dish. The trick to amazing homemade tomato sauce believe it or not is brown sugar! Add a pinch to your crushed tomatoes along with some shallots and sautéed garlic, and you’ve got one hell of a sauce!
Will you be trying these Healthier Napa Cabbage Rolls?