Unstuffed Cabbage Rolls | Blue Frost Acres

Grilled Chicken Salad and Cheese SandwichesAn awesome combination of two classic sandwiches. Perfectly melded to create a crispy, meaty, gooey blending of flavors that is sure to please.

Prep Time: 20 minutes

Cook Time: 10 minutes

Total time: 30 minutes

Yield: Makes 4 servings


  • 1 cup chicken broth
  • 2 cups brown rice, cooked
  • 1 cup quinoa, cooked
  • 1-1/2 cups carrots, shredded
  • 1 1/2 tablespoons garlic powder
  • 1 medium onion, diced
  • 1 2.25 oz can black olives, sliced
  • 1 yellow or orange bell pepper, diced
  • 1 tablespoon oregano
  • olive oil
  • salt & pepper


  1. Add olive oil to a large sauté pan and set to medium heat.
  2. Add garlic and onion and sauté until golden yellow, about 3 minutes.
  3. Add carrots, black olives, and pepper to the onions and garlic and continue to sauté for 5 minutes.
  4. Add chicken broth, brown rice and quinoa
  5. Add oregano, salt and pepper to taste and mix thoroughly.
  6. Turn heat to low, cover and simmer until most of he chicken broth has been absorbed, about 15-20 minutes
  7. Remove from heat and let cool for 5-10 minutes before serving.


Makes a great side dish or vegetarian main dish.