Recipe: Chicken-Stuffed Cabbage Rolls (using rice and cooked chicken) (1987)

CHICKEN-STUFFED CABBAGE ROLLS

2 cans (13 3/4 ounces each) College Inn Chicken Broth
8 large cabbage leaves
1/2 cup uncooked rice
2 cups diced cooked chicken
1 teaspoon dried thyme leaves, divided use
White cooking wine
1 (6-ounce) can tomato paste

In skillet, over high heat, heat chicken broth to a boil. Add cabbage leaves; reduce heat. Cover; simmer 3 to 5 minutes. Remove cabbage, reserving broth.

In small saucepan, over high heat, heat 1 1/3 cups reserved broth to a boil; add rice and cook according to package directions omitting salt.

Combine cooked rice, chicken, 1/2 cup reserved broth and 1/2 teaspoon thyme. Divide among cabbage leaves. Fold sides over filling; roll up tightly.

Add enough wine to remaining broth to make 1 1/2 cups.

In skillet, combine wine mixture, tomato paste and remaining thyme. Place cabbage rolls in skillet seam-side down. Heat to a boil; reduce heat. Cover and simmer 20 to 25 minutes or until done.

Serve sauce over cabbage rolls.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Best of Favorite Recipes College Inn Broth, Favorite Recipes Magazine No. 3, 1987