1 tablespoon vegetable oil
4 cloves garlic, minced
1/2 teaspoon ground dried rosemary
2 teaspoons dried thyme, crushed
1 teaspoon dried oregano
2 teaspoons dried basil
2 teaspoons salt
2 teaspoons dry white wine
2 cups chopped cabbage
1 cup beef broth
2 cups tomato paste
1/4 cup chopped onion
1/4 cup red wine
1 teaspoon olive oil
1 tablespoon chopped fresh ginger root
1 teaspoon garlic powder
1 (30 ounce) can peeled and diced tomatoes with green chile peppers, drained
3 cups cooked, cubed chicken meat
2 cups shredded Cheddar cheese
3/4 cup chopped onion
In a large skillet, combine the oil, garlic, rosemary, thyme, oregano, basil, salt, fresh rosemary, cooked cabbage, beef broth, tomatoes, onion. Cook over high heat for 1 to 1 minute, stirring occasionally, and drain well.
Place Cabbage rolls in a warm large bowl. Sprinkle with croutons or bread crumbs. Heat oil in a large skillet over medium heat. Pour more oil if necessary. Remove rolls from skillet, wedge and stir in remaining oil. Sprinkle with croutons and bread crumbs. Drizzle with remaining tomato sauce.
Return rolls to skillet and cook gently for 10 minutes.
When rolls are cooked, turn them onto a platter. Rice them, and serve hot.
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