Chicken cabbage rolls are a delicious twist on traditional stuffed cabbage rolls, combining tender chicken breast with cabbage, cooked ham, and melted cheese. Coated with breadcrumbs and fried until golden brown and crispy, these rolls make a satisfying main dish for lunch or dinner. Serve them with roasted potatoes, steamed vegetables, or a fresh green salad for a complete meal.
To make chicken cabbage rolls, you brush chicken breast slices with olive oil and breadcrumbs before filling them with cabbage leaves, ham, and cheese. The chicken is then rolled around the filling, secured with skewers, and fried until crispy on the outside and juicy on the inside. With savory ham, gooey cheese, and a crunchy coating, this easy recipe is a wonderful way to make an everyday chicken dinner more exciting.
What are Chicken Cabbage Rolls?
Chicken cabbage rolls are made by wrapping chicken breast slices around a flavorful filling of cabbage, cooked ham, and cheese. Unlike traditional cabbage rolls, which are usually made by wrapping cabbage leaves around a meat and rice filling, this version uses chicken as the outer layer and cabbage as part of the filling.
The combination creates a delicious balance of textures and flavours. The chicken provides a tender, savory base, the cabbage adds freshness, and the ham and cheese bring richness to every bite. A coating of breadcrumbs helps create a crispy golden exterior when the rolls are fried in oil.
Pro Tips
- Use thin chicken slices as thin, evenly sized slices are easier to roll around the filling and cook more evenly. If necessary, gently flatten thicker pieces before assembling the rolls.
- Blanch the leaves to make them pliable and easy to use for the cabbage rolls.
- Use wooden skewers to keep the chicken rolls together during frying. Make sure the filling is tucked inside to prevent the cheese from leaking out.
- Allow the cabbage rolls to rest before serving. Allowing them to rest for a few minutes helps the filling settle and prevents the hot melted cheese from burning your mouth.
Frequently Asked Questions
Can I Bake Chicken Cabbage Rolls Instead of Frying Them?
Yes, you can bake chicken cabbage rolls instead of frying them. Arrange the assembled rolls on a lightly oiled baking tray and bake at 400°F (200°C) until golden and cooked through. The breadcrumb coating may not become quite as crispy as it does when fried, but baking is a convenient alternative.
What Cheese Works Best for Chicken Cabbage Rolls?
Mozzarella, provolone, and cheddar are all good choices. Mozzarella melts beautifully and creates a soft, stretchy filling, while provolone offers a mild, savory flavour. Cheddar is ideal if you prefer a richer, more pronounced cheese taste.
Can I Use Another Meat Instead of Cooked Ham?
Absolutely! Thinly sliced cooked turkey or chicken can be used instead of ham. You can also omit the ham and add extra cheese or sautéed mushrooms for a different flavor combination.
How to Store Chicken Cabbage Rolls
Leftover chicken cabbage rolls can be stored in an airtight container in the refrigerator for up to 3 to 4 days. Reheat them in an oven or air fryer to help restore their crispy coating. Ensure the chicken is reheated to an internal temperature of 165°F (74°C).
Ingredients
How to Make Chicken Cabbage Rolls
Lay the chicken breast slices on a clean cutting board. Brush one side of each slice with extra virgin olive oil, then sprinkle the brushed side with breadcrumbs, pressing gently to help them adhere. Turn each chicken slice over and arrange a cabbage leaf on top. Add a slice of cooked ham and a piece of cheese, keeping the filling centred so the chicken can be rolled easily.
Lay the chicken breast slices on a clean cutting board. Brush one side of each slice with extra virgin olive oil, then sprinkle the brushed side with breadcrumbs, pressing gently to help them adhere. Turn each chicken slice over and arrange a cabbage leaf on top. Add a slice of cooked ham and a piece of cheese, keeping the filling centred so the chicken can be rolled easily.
Carefully roll each chicken slice around the filling, making sure the ingredients are tucked inside. Arrange the four rolls together and secure them with three wooden skewers, spacing the skewers evenly along the rolls. Use a knife to cut between the rolls at the midpoint of the skewers to separate them into individual portions.
Carefully roll each chicken slice around the filling, making sure the ingredients are tucked inside. Arrange the four rolls together and secure them with three wooden skewers, spacing the skewers evenly along the rolls. Use a knife to cut between the rolls at the midpoint of the skewers to separate them into individual portions.
Heat vegetable oil in a frying pan over medium heat. Carefully place the chicken rolls in the pan and fry on both sides until the breadcrumb coating is golden brown and crispy. Check that the thickest part of each roll reaches an internal temperature of 165°F (74°C). If the outside browns too quickly, reduce the heat and continue cooking until the chicken is thoroughly cooked.
Heat vegetable oil in a frying pan over medium heat. Carefully place the chicken rolls in the pan and fry on both sides until the breadcrumb coating is golden brown and crispy. Check that the thickest part of each roll reaches an internal temperature of 165°F (74°C). If the outside browns too quickly, reduce the heat and continue cooking until the chicken is thoroughly cooked.
Transfer the cooked chicken cabbage rolls to a plate lined with paper towels to remove excess oil. Allow them to rest briefly, remove the skewers before serving, and enjoy while warm with your favourite side dishes.
Transfer the cooked chicken cabbage rolls to a plate lined with paper towels to remove excess oil. Allow them to rest briefly, remove the skewers before serving, and enjoy while warm with your favourite side dishes.
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