Ingredients

• 1 large green cabbage
• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 lb (450 g) ground chicken or turkey
• 3/4 cup cooked rice (or quinoa)
• 2 tbsp chopped parsley (plus extra to garnish)
• 1 tsp paprika
• 3/4 tsp salt, 1/2 tsp black pepper
• 1 cup chicken broth, divided
• 3/4 cup light cream or evaporated milk
• 1/2 cup Greek yogurt or sour cream
• 1 tsp Dijon mustard (optional)
• 1 1/4 cups shredded mozzarella or mild cheese

Directions

1. Soften cabbage: Boil the cored cabbage 8–10 minutes until the leaves are flexible. Cool, separate 12–14 leaves, and shave any thick ribs flat.
2. Filling: Sauté onion in olive oil 3–4 min; add garlic 30 sec. Brown ground chicken with paprika, salt, and pepper. Off heat, stir in rice and parsley.
3. Roll: Add 2–3 tbsp filling to each leaf; fold sides and roll. Arrange seam-side down in a lightly oiled 9×13-inch dish.
4. Sauce: Whisk 3/4 cup broth with cream, yogurt, and Dijon. Pour over rolls; add remaining 1/4 cup broth around edges.
5. Bake: Cover with foil and bake at 375°F / 190°C for 30 min. Uncover, top with cheese, and bake 10–15 min more until bubbly and golden.
6. Serve: Rest 5 min, garnish with parsley, and enjoy.

Make-Ahead & Tips

• Assemble up to 24 hours ahead; cover and refrigerate. Bake 5–10 minutes longer from cold.
• Freezer-friendly: wrap tightly (without cheese) up to 2 months. Thaw, add cheese, and bake.
• Swap rice with cauliflower rice for lower carbs, or add grated carrot to the filling for extra veggies.

Nutritious, protein-packed, and so cozy—you may end up making it every day too!