1 pound of ground chicken (or 2 cups of cut-up cooked chicken)



12 cabbage leaves

1 can (15 ounces) tomato sauce

•1/2 cup of uncooked instant rice

1/8 teaspoon of pepper (or a dash of pepper)

1 teaspoon salt

1 medium onion, chopped (about •1/2 cup)

1/8 teaspoon of garlic salt

1 can (4 ounces) mushroom stems and pieces, undrained

•1/2 teaspoon of lemon juice

1 teaspoon of sugar

1 tablespoon of water

1 tablespoon of cornstarch

Pour boiling water over the cabbage leaves. Cover and let stand until leaves are limp, about 10 minutes. Remove leaves and drain.

Mix the rice, ground chicken, the salt, •1/2 cup of the tomato sauce, garlic salt, pepper, mushrooms and onion. Place about 1/3 cup of the chicken mixture at stem end of each leaf. Roll leaf around chicken mixture, tucking in sides.

Place cabbage rolls, seam sides down, in ungreased square baking dish, 8 x 8 x 2 inches. Mix remaining tomato sauce, lemon juice and the sugar. Pour over the cabbage rolls. Cover and bake in 350 degree oven until chicken is done, about 45 minutes. Note: If using the cut-up cooked chicken, reduce cooking time to about 25 to 30 minutes.

Pour the liquid from the cabbage rolls into a 1-quart saucepan. Mix cornstarch and water; stir into cabbage liquid. Heat to boiling, stirring constantly. Stir and boil for 1 minute. Serve sauce with cabbage rolls.

Hint: To separate the leaves from the cabbage head easily, remove the core and cover the cabbage with cold water. Let stand about 10 minutes. Remove leaves.

To Microwave: Place •1/4 cup of cold water and the cabbage leaves in a 3-quart casserole dish that can be microwave. Cover tightly and microwave on high (100%) until limp, about 4 to 5 minutes. Continue as directed using the casserole dish. Mix the remaining tomato sauce, lemon juice, the sugar, water and cornstarch. Pour over the cabbage rolls. Cover with vented plastic wrap and microwave 7 minutes. Rotate the dish •1/4 turn. Microwave until chicken is done, 8 to 9 minutes longer. Note: If using the cut-up cooked chicken, reduce cooking time to about 4 to 5 minutes longer. Let stand covered for about a minute. Remove cabbage rolls to a platter. Stir sauce in dish; pour over cabbage rolls.

Stuffed Beef Cabbage Rolls: Substitute 1 pound of ground beef for the ground chicken.

Stuffed Turkey Cabbage Rolls: Substitute 1 pound of ground turkey for the ground chicken.

Stuffed Sausage Cabbage Rolls: Substitute 1 pound of ground pork sausage for the ground chicken.

And for dessert:

Glazed Apple Rings

4 apples, cored and cut into

•1/2-inch rings

•1/4 cup margarine or butter

1 tablespoon of lemon juice

•1/2 cup of apple juice or dry white wine

•1/4 teaspoon ground cinnamon

•1/4 teaspoon ground ginger

•1/2 cup of sugar (or sugar substitute)

Heat margarine in 10-inch skillet over medium heat until melted. Fry several apple rings at a time, turning once, until golden brown. (Add more margarine if necessary).

Return all apple rings to skillet. Mix lemon juice, apple juice, cinnamon and ginger. Pour over apples. Sprinkle with sugar. Cover and cook over medium heat just until apples are tender and glazed, about 5 minutes. Serve warm and, if desired, with whipped cream.