Chicken Rice Cabbage For The Frugal And Time Crunched Fol Recipes

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CHICKEN, RICE & CABBAGE FOR THE FRUGAL AND TIME CRUNCHED FOL



Chicken, Rice & Cabbage for the Frugal and Time Crunched Fol image

I feed a family of 5, and often have the company of two more...it is important we eat well on a budget, and in some sort of realistic schedule so the kids can do their homework. My recipes for the weeknights tend to take less than an hour from start to finish...my preference is about 40 minutes. This recipe easily comes within that time. I have made these so many times, I don't need a recipe and you can tailor it to your tastes. Exact measurements suck if you don't bake. I cook so I do with what I have. (LOL) If I talk about stock, I am using (Tone's) chicken or beef base mixed with water. It is inexpensive, lasts in the fridge and makes meals really taste homemade. Far less expensive than stock or bullion...and easy to mix with water for what you need. This recipe, I made a lot when I was really broke. I was pregnant and needed to eat plenty of veggies. I never thought to make it, but my family loves it! Don't stress about the recipe. If you don't like carrots, or want less cabbage, fine. The bigger deal is to put in the veggies you like with the rice and proper liquid. It is comforting, 1 dish, fairly quick for a very homemade type meal...and inexpensive!

Provided by Tinks599

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 head cabbage
1 yellow onion
4 ounces shoestring carrots
4 chicken breast halves
2 cups rice
4 1/2 cups water
salt (will vary depending on whether you use chicken stock or not)
pepper
3 tablespoons canola oil (or as needed)

Steps:

  • Place a little oil in a fryer pan or something similar. Season and fry your chicken. Once you flip it to the other side, place 1 cup of water or broth in pan, steam/poach the chicken with the lid on. It will come out tender and juicy.
  • While the chicken is cooking, dice your onions.
  • Slice the cabbage in half, then cut each half into thin strips.
  • Remove the chicken from the pan when done, cut. I used kitchen shears and tongs. Then I can effectively cut a plate of chicken while it is hot and save my fingers. Reserve the liquid from the chicken a measuring cup.
  • Add a small bit more oil to the pan, enough to get the onions sizzling. Saute until translucent. They will get a lot of flavor from the chicken renderings!
  • Add the cabbage. Mix in well, and let the cabbage cook down a bit. Adding a touch of salt will help the cabbage wilt.
  • Add back in, the chicken.
  • Add the julienne carrots and dry rice.
  • Add the full 4 1/2 cups of water or chicken broth. Mix well and tap or pat everything down flat with your spoon.
  • Season appropriately with salt and pepper (if needed). You'll need more if you don't use chicken stock -- less if you do.
  • Place the lid on top and cook until the rice is done. Usually about 16-20 minutes on medium or medium low heat.

Nutrition Facts : Calories 430.8, Fat 12.1, SaturatedFat 1.9, Cholesterol 30.9, Sodium 75.6, Carbohydrate 63.7, Fiber 5.2, Sugar 7.1, Protein 16.9

CHICKEN 'N' RICE FILLED CABBAGE ROLLS



Chicken 'n' Rice Filled Cabbage Rolls image

Make and share this Chicken 'n' Rice Filled Cabbage Rolls recipe from Food.com.

Provided by carolinafan

Categories     Healthy

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 14

12 large whole green cabbage leaves
1/4 medium onion, chopped
1 garlic clove, minced
1 tablespoon vegetable oil
1 (15 ounce) can tomato sauce
1/2 cup water
3 tablespoons packed light brown sugar
3 tablespoons lemon juice
1/8 teaspoon ground allspice
3 cups finely chopped cooked chicken
1 cup cooked rice
1 egg, beaten
1/4 teaspoon salt
1/8 teaspoon black pepper

Steps:

  • Bring 6 cups water to a boil in Dutch oven over high heat.
  • Add cabbage leaves and reduce heat to low. Simmer, covered, 10 to 12 minutes or until cabbage leaves are tender. Drain, rinse under cold running water.
  • Cook and stir onion and garlic in oil in large skillet over medium heat 6 to 8 minutes or until tender.
  • Remove 1/2 cup onion mixture. Add tomato sauce, water, brown sugar, lemon juice and allspice to onion mixture in skillet.
  • Cook, uncovered 10 minutes, stirring occasionally.
  • Preheat oven to 350. Spread 1/3 cup tomato sauce over bottom of 13x9-inch baking dish.
  • Combine reserved onion mixture, chicken, rice, egg, salt and black pepper; mix well.
  • Place about 1/3 cup mixture in center of each cabbage leaf. Fold sides over filling; roll up.
  • Arrange cabbage rolls, seam side down, on sauce in pan. Spoon remaining sauce evenly over cabbage rolls.
  • Cover dish with foil. Bake 1 hour 15 minutes or until very tender.

Nutrition Facts : Calories 388.5, Fat 12.1, SaturatedFat 2.8, Cholesterol 131.6, Sodium 826, Carbohydrate 38.9, Fiber 4.2, Sugar 18.7, Protein 31.9

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