Ukrainian cabbage rolls with chicken in tomato sauce

Prepare the cabbage: remove the core and place the head into a large pot of boiling water for 5-10 minutes until the leaves soften and detach easily. Carefully separate the tender leaves and trim away the tough central vein.

Prepare the filling: boil the rice until half-cooked. Finely chop the onion and grate the carrots on a coarse grater. In a frying pan with 1 tablespoon of vegetable oil, sauté the onion and carrots until soft. Combine the ground chicken, parboiled rice, and the sautéed vegetables. Season with salt and pepper, then mix thoroughly.

Assemble the cabbage rolls: place approximately 1-2 tablespoons of filling onto each cabbage leaf (depending on the size of the leaf) and wrap them tightly, tucking in the edges so the filling does not fall out.

Prepare the sauce: in the same pan used for sautéing the vegetables, briefly fry the tomato paste (1-2 minutes), then add water, salt, and pepper. Bring to a boil. You may also add a bit of vegetable broth or plain water.

Baking: place a few cabbage leaves on the bottom of a heavy-bottomed pot or baking dish. Arrange the cabbage rolls tightly, seam side down. Pour the tomato sauce over them so that they are almost completely covered. Cover with a lid or foil and bake in an oven preheated to 180°C for 60-75 minutes, until the cabbage is tender and the filling is fully cooked.

Serve hot. Continue this stage for the "Ukrainian chicken cabbage rolls in tomato sauce" dish until the ingredients are evenly distributed before the next step.