Italian Stuffed Cabbage Rolls
Serves: About 10-12 rolls
  • 1 large head of cabbage
  • 1 lb cooked chicken thighs, shredded or chopped (I use leftovers)
  • ½ cup flax seed meal or flour
  • 1 cup cooked quinoa or brown rice
  • ¼ cup Parmesan cheese
  • 1 can tomatoes (or pasta/tomato sauce)
  • 1 tablespoon Italian seasoning blend (basil, thyme, oregano)
  • 1 cup mushrooms, chopped
  • 2 cups chopped spinach or kale
  • ½ teaspoon salt & pepper
  • 1 cup pasta sauce (or more for covering rolls)
  • 1 cup shredded mozzarella
  • *Please use organic and Non-GMO ingredients when possible.
  1. Preheat oven to 375 degrees.
Cabbage Leaf Prep
  1. Cut center core/stem out of cabbage and either place in a pot of boiling water or a steamer (if you have one).
  2. Remove after about 5 minutes. Once cool, gently remove each leaf.
  3. Optional: Cut a little "v" at the hard core center area of leaf so you can fold them.
For Filling
  1. Combine chicken, flax, quinoa, Parmesan cheese, tomatoes, mushrooms, seasonings, and spinach in a large bowl. Mix until combined.
  2. Fill each cabbage leaf with ¼ cup or less of filling. Gently roll up and place seam-side-down in a 9x13 glass dish.
  3. Continue until all filling is gone or you are out of leaves.
  4. Put into preheated oven and cook for 45 minutes.
  5. Let it cool for 5-10 minutes.
  6. _*Turn it into a crock-pot meal! Simply place all the ingredients into a crock-pot instead of a 9x13 pan and cook it on low for about 6 hours.
Nutrition Information
Serving size: 1 roll
Recipe by Faithful Provisions at