Step 1) Boil in 4 1/2 cups of water with 2 chicken bullion cubes, 2 chicken thighs and 1-2 cloves of garlic (whole, peeled) for 25 minutes.
Step 2) At the same time prepare cooked rice using 1/2 cup of "washed rice", 1 cup boiling water, 3/4 tsp. salt and 1 T of oil or butter. Boil at a rolling boil 5 minutes, then cover and simmer 10 minutes. (Time this carefully).
Step 3) Cook 1/2 lb. of ground beef (or pork) w/ 2 tsp. of ADOBO or {1/4 tsp. of powdered oregano, 1/2 tsp. of sugar, 1/2 tsp. of salt, 2 pinches of black pepper and 1/4 tsp. of MSG}. Brown and keep finely chopped. Drain on paper towels.
Step 4) Prepare 12 outer cabbage leaves by carefully making cuts near the core of the cabbage an peeling off outer leaves. Place in barely boiling water for 7 minutes. Be careful not to over boil or cabbage leaves will disintegrate. Remove leaves carefully with tongs and drain on paper towels.
Step 5) Remove chicken from broth to cool. When cool enough to handle remove bones and skin. Chop very finely and put into bowl with 1/4 cup of broth. Add 2 T of finely chopped onion (inner layers) and 1 T of finely chopped cilantro. Mash or chop the 2 boiled garlic cloves from the chicken broth and add. Add the drained ground beef and the cooked rice. Mix all the ingredients very well. This is the filling.
Step 6) Put water in the bottom of the steaming pot. Start it boiling while rolling the cabbage rolls. For each cabbage leaf, put in 2 serving spoons of filling. (slightly less than 2 tablespoons) Roll cabbage leaves from "fat" side and tuck ends under. Place carefully in the inside steaming pot (with the holes). When all cabbage rolls are filled, place pot in the outer pot with the boiling water, making sure the water doesn't come up to the cabbage rolls. Steam (with the lid on) about 15 minutes.
Step 7) Make Sauce. Sauté 1-2 tablespoons of finely chopped or pureed onions and 1-2 cloves of garlic in 1 T of margarine until onions are clear. Add 1 small can of tomato sauce and ADOBO or spice mixture above in {} to taste. Simmer 5 minutes. Add a little water if it gets too thick.
Step 8) Carefully remove cabbage rolls from steaming pot with tongs and serve with sauce.
Step 9) (Reserve rest of chicken broth for soup).
Sharon Bancroft © 1999
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