Cabbage Rolls with Chicken and Couscous

Delicate cabbage rolls with no less tender stuffing of minced chicken and couscous. I did not sour these cabbage rolls with tomato or sour cream, although you can take them if you wish. I baked chicken cabbage rolls under a cheese crust.

Ingredients

Directions

Finely chop the onion, grate the carrots into thin strips. Pepper, peel and cut into small cubes. Bring broth to a boil. Pour couscous into 120 ml of hot broth, cover and stand for 15 minutes.
Fry the onions and carrots in oil. Add pepper and fry, stirring occasionally, for 5-7 minutes.
Mix the fried vegetables with the minced meat, add the swollen couscous and herbs, season with salt, pepper and season to taste. I took advice from the Internet and this time did not steam the cabbage in water, but cut out the stalk and put the cabbage in the bag in the microwave on medium mode for 4 minutes. I like it. Cabbage leaves have become soft, it remains only to cut off the thickenings on them.
Put a full tablespoon of minced meat on each sheet and wrap the cabbage rolls.
Put the finished cabbage rolls in a deep baking sheet or a refractory saucepan. In one layer. Pour the cabbage rolls with the remaining broth (up to half) and put the chicken rolls with couscous in an oven preheated to 190-200 degrees for 40-45 minutes.
Then grease the cabbage rolls with mayonnaise and sprinkle with grated cheese. Place in the oven for another 10-15 minutes.
Sprinkle the prepared cabbage rolls with herbs. Serve the chicken stuffed with couscous hot.
Ready-made chicken cabbage rolls with couscous.

Enjoy your meal!

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