October 8, 2014
2 hrs 55 mins
3 hrs 40 mins
500grms chicken mince
2 onion diced
1 carrot grated
Chicken stock powder
1/2 cup raw rice
1 large cabbage
Can tomoto soup
1In a bowl mix chicken, 1 onion, carrot, garlic, stock powder,half a cup of raw rice,1 egg. This part can be made with any type of mince I just used my own chicken burger recipe.
2Remove the leaves from the cabbage try to keep them intact cut out the hard white stalk/ vien and place in a large pot of salted boiling water you just want them soft enough to work with.
3I roll my chicken mix into small sausage shapes place on one side of cabbage and roll up tight like a spring roll.
4Put soup plus extra half can of water into sc with the other onion mushrooms and basil then layer the rolls in with seam side down.
5Cooked on low 2 hrs low then for 1 hr high, then check as it depends on the size to how long it takes to cook.
6Serve with Parmesan cheese.
Submitted by Margaret shields
All fields are required to submit a review.
Notify me of new posts by email.
Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.