Cooking Instructions
- 1
Place an 8-quart pot filled ¾ of the way with water over high heat to a boil
- 2
Using a small pointed knife such as a boning knife, remove core of cabbage and discard, leaving head of cabbage intact.
- 3
In a large sauce pan or medium pot over medium high, add oil and onions&garlic and sauté for three minutes.
Add chicken parts then tomato paste, salt, pepper, and spices.
Add a little water and Bring to a high bubble, lower heat. Cover and simmer for 30 minutes. - 4
While sauce is cooking, make filling.
Mix the rice,mince meat,eggs,seasoning cubes,carrot,green beans&spices and mix throughly - 5
Scoope the rice mixture and put inside one cabage leaf and fold fit using toothpick to hold the edges arrange the rolls into a big cooking pot
- 6
The chicken sauce into the arranged cabage rolls and allow to cooke for 45minutes
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