Title: Southwestern Cabbage Rolls
Categories: Poultry
Yield: 1 Servings

16 lg Cabbage leaves
4 Skinless boneless chicken
-breast halves, cubed
3 Cloves garlic; minced
1 md Onion; diced
1/2 ts Pepper
1/4 ts Salt
2 tb Oil
8 oz Mexican cheese blend;
-divided
10 1/2 oz Cream of Mushroom soup;
-undiluted
1/2 c Sour cream
1 cn Green chilies; chopped and
-drained
15 oz Can of black beans; rinsed
-and drained
11 oz Can of whole kernel corn;
-drained
1/3 c Cilantro; chopped
1 tb Chili powder
15 oz Tomato sauce
1 Jar 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 350F 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
on Nov 2, 1997