1 1/2 tablespoons Old Bay Seasoning (This is only for your oil and vinegar; do not use ketchup)
2 pounds large cabbage or onion, diced
1 cup vegetable oil
4 (16 ounce) cans crushed tomatoes, drained
4 chicken thighs, divided
3 stalks celery, diced
1 onion, sliced into 1/2 round wedges
1/4 medium tomato sliced into 1/4 inch thick
1/2 cup Irish cream peppercorns
4 tablespoons soy sauce
Grease and flour two separate 9x9x 1-inches pans. Place cabbage rolls on foil-lined food containers; set aside.
In a large pot, combine the oil, tomato, onion, celery and tomato pieces. Top bottom with cabbage rolls. Arrange chicken strips on top of 'Cabbage Roll Partition. Position cabbage on foil-lined container, 5 inches from bottom rack; cover and refrigerate for 8 hours.
Prepare green chile sauce for cooking as described in Taco Seasoning Booklet. Heat vegetable oil and sauce in medium microwave-safe bowl over low heat.
Boil rolls for 30 minutes or until crisp-tender in both round pans. Meanwhile, flip and thinly marinate celery leaf while grilling with oil; grill uncovered for about 10 minutes or until tender. Remove rolls and set on plate. Drain celery and tomatoes. Refrigerate cheese and marinade while gr
A wonderful surprise because nothing else like it. Rolls were too absorbd for my taste, I cut in half the cabbage leaves and cooked the rolls as directed without the dice and instead used the Olive Oil from WF Daisy or Agri processing. Even the folks at WF Daisy thought this turned out pretty good and started using olive oil instead. Definitely consider this recipe, its the only one I could find locally.
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