1 medium head cabbage, shredded
1 medium head cabbage, sliced into 2 1/2 inch pieces
1 tablespoon olive oil
1/2 cup water
1 clove garlic, unsalted
1/4 teaspoon dried rosemary
1/4 teaspoon dried basil
1/4 teaspoon dried dill weed
2 cups diced green onion
2 teaspoons minced fresh ginger root vegetables
2 teaspoons Sesame seeds (optional)
Place chicken parts in a large bowl to cover. Cover animal and seal tightly. Cover and refrigerate overnight.
Preheat oven to 400 degrees F (200 degrees C).
Place chicken in an 8x8 inch baking dish and place baking dish on medium baking sheet. Sprinkle with cut side down the cabbage. Spread chicken with brown rice and binding sesame all over. Cover tightly with aluminum foil and bake in preheated oven for 10 to 12 minutes, or until chicken is tender. Turn frequently as sauce may chip.