16 large Cabbage leaves 4 Skinless boneless chicken 3 Cloves garlic, minced 1 medium Onion, diced 1/2 teaspoon of pepper 1/4 teaspoon of salt 2 tablespoons of Oil 8 ounces of Mexican cheese blend; 10.5 ounce can of Cream of Mushroom soup 1/2 cup of sour cream 1 can Green chilies; chopped 15 ounce can of black beans, rinsed 11 ounce can of whole kernel corn 1/3 cup of Cilantro, chopped 1 tablespoon of Chili powder 15 ounces of tomato sauce 1 Jar of medium garden salsa
Bring cabbage leaves and water to cover to a boil in medium saucepan; cook 3 to 5 minutes or until tender; drain and set aside. Saute cubed chicken and next 4 ingredients in hot oil in a large skillet 7 to 8 minutes or until chicken is done. Remove from heat. Stir in 1 cup cheese, soup, and next 6 ingredients. Spoon chicken mixture evenly down center of cabbage leaves. Fold opposite sides over filling; roll up, beginning at an open end. Place, seam side down in a lightly greased 13 x 9 inch baking dish. Bake, covered, at 350ºF. for 20 minutes. Remove from oven. Stir together tomato sauce and salsa; spoon over cabbage rolls. Top with remaining 1 cup cheese and bake, uncovered, 8 to 10 minutes.
Recipe by: Southern Living Oct 97/ pg 214 Posted to recipelu-digest Volume 01 Number 190 by Terry Pogue <tpogue@idsonline.com> on Nov 2, 1997
