chicken cabbage rolls
1/2 purple onion, chopped
3 cloves garlic, pressed
1 cup grated carrot, chopped
1 cup celery, chopped finely
1 tbsp olive oil
8 oz boneless skinless chicken breast, cooked and diced
1/4 fresh basil
1/4 fresh parsley, chopped
2 tbsp low sodium soy sauce
2 quarts water
6 large savoy or gree cabbage leaves
-In a large skillet, saute onion, garlic, carrot, and celery with olive oil. Plave chicken in skillet and add herbs. Cook a few minutes more until heated through. Add soy sauce and mix well. Remove from heat and set aside.
-In medium saucepan, bring water to a boil. Place cabage leaves in boiling water. Reduce heat and let cabbage cook briefly until it just changes color. Remove from water immediately and run under cold water. Set on paper towl to dry and drain.
-Divide chicken mix among the cabbage leaves. Roll cabbage careful so mixture doesn’t fall out and leves do not split. Plave cabbage rolls on a pan and grill for 10 minues with cooking spray.