Directions:
Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil. Carefully peel 10-12 large cabbage leaves, and blanch them in boiling water for 2-3 minutes, until softened. Remove and set aside.
In a large skillet, heat olive oil over medium heat. Sauté onions, garlic, and mushrooms for 3-4 minutes until soft. Add ground chicken, crumbled bacon, smoked paprika, salt, and pepper. Cook until the chicken is browned and cooked through.
Remove the skillet from heat and stir in cooked rice and chopped parsley.
Lay each cabbage leaf flat, placing about 1/4 cup of the chicken mixture in the center. Roll the leaf tightly, folding in the sides as you go.
In a baking dish, spread a thin layer of tomato sauce. Arrange the cabbage rolls seam side down in the dish. Pour the remaining tomato sauce and chicken broth over the rolls.
Cover with foil and bake for 45 minutes, until the rolls are tender and the flavors have melded together.
Prep Time: 25 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 10 minutes
Kcal: 290 kcal per serving | Servings: 4
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