Simple and Delicious Cabbage Rolls with Chicken, Carrots, and Mushrooms

Bring a large pot of water to a boil.

Carefully separate the cabbage leaves and blanch them for 2-3 minutes until they are softened but still firm enough to hold their shape. Remove and set aside to cool.

Prepare the Filling:

Dice the chicken breast into small pieces and cook in a pan over medium heat until browned and fully cooked.

While the chicken is cooking, chop the onion, mushrooms, and carrots into small pieces.

Add the onion, mushrooms, and carrots to the pan with the cooked chicken. Sauté together for 5-7 minutes, until the vegetables are tender and the chicken is cooked through.

Season the Filling:

Add the black pepper, seasoning powder, and salt to the mixture. Stir to combine and adjust the seasoning to taste. Remove from heat.

Stuff the Cabbage Rolls:

Take each cabbage leaf and trim the thick stem. Place a spoonful of the chicken and vegetable mixture in the center of each leaf.

Carefully fold in the sides and roll up the cabbage leaves to enclose the filling. Repeat for all 6 leaves.

Serve:

Arrange the cabbage rolls on a plate and serve immediately, or keep them warm in the oven if desired.

Serving and Storage Tips: