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Chicken-Zucchini Stuffed Cabbage With Tomato-Chile Sauce

Simplify your food prep with canned tomatoes and canned zucchini that are already seasoned for you. To conserve energy, cook two dishes in the oven at the same time. Roast potatoes as you bake this savory main dish - have dinner on the table in 45 minutes.

Recipe by Canned Food Alliance
german, gluten free, nut free, sides, memorial day


  • 8 large, savory cabbage leaves
  • 1 tablespoon olive oil
  • 1 can (12 ounces) chunk chicken, drained
  • 1 garlic clove, diced
  • 1 can (14 1/2 ounces) zucchini with peppers
  • 2 cups cooked brown rice
  • 1/4 cup chopped basil
  • 1 cup canned, diced tomatoes with chilies
  • 2 tablespoons
  • Parmesan cheese
  • 2 tablespoons chopped Italian parsley


  1. Preheat oven to 350ºF.
  2. Remove main stem from cabbage leaves.
  3. Bring water in a medium saucepan to boil; lower heat and soften cabbage leaves in boiling water for 2 to 3 minutes.
  4. Remove from water with a slotted spoon; set aside until cool enough to handle.
  5. Heat olive oil in a medium, non-stick skillet.
  6. Add chicken and garlic; cook and stir until lightly browned.
  7. Remove from heat.
  8. Cool slightly.
  9. Mix zucchini, rice and basil into chicken-garlic mixture.
  10. Place about 1/3 cup of chicken mixture on each cabbage leaf.
  11. Wrap, tucking the edges in, to make a small package.
  12. Arrange cabbage rolls in a baking dish, seam side down.
  13. Pour tomatoes over cabbage rolls.
  14. Cover.
  15. Bake at 350ºF for about 25 minutes.
  16. To serve, sprinkle with Parmesan cheese and parsley.