Stuffed Cabbage Rolls with Chicken Breast

Ilse Castrejón
This recipe is perfect for saving money as it has simple ingredients, is easy to make, pack, and transport. Join the lunchbox club at work and prepare these delicious cabbage rolls stuffed with sautéed chicken and vegetables, an ideal recipe to include in your weekly lunch. Serve them with cherry tomatoes and enjoy with soy sauce.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • water, hot
  • 1/2 cabbages
  • 2 tablespoons sesame oil, for the filling
  • 1/2 cups red onion, in strips for the filling
  • 1 cup red bell pepper, in strips for the filling
  • 1 cup carrot, in strips for the filling
  • 1 cup pumpkin, in strips for the filling
  • 1 1/2 cups chicken fajitas, for the filling
  • 1 teaspoon paprika, for the filling
  • 1 tablespoon chile flakes, for the filling
  • 1/4 cups cilantro, finely chopped for the filling
  • salt, for the filling
  • pepper, for the filling
  • chives, to tie the cabbage hydrated in hot water
  • cherry tomatoes, colorful for garnish
Preparation
20 mins
18 mins
Low
  • Remove the leaves from the cabbage and in a small pot with enough hot water, cook for 10 minutes, or until the leaves are soft enough; drain and set aside.
  • In a hot skillet, pour sesame oil and sauté the red onion, bell pepper, carrot, and zucchini. Add the chicken, paprika, chili flakes, and cilantro; season with salt and pepper, cover, and cook for 8 minutes on low heat. Set aside.
  • On a cutting board, fill the cabbage leaves with the chicken, roll them up and tie them with a piece of hydrated green onion.
  • Serve the rolls in a container to go. Accompany with cherry tomatoes.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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