Ingredients: – 1 large cabbage – 1 carrot, shredded – 1 onion, chopped – 1 1/2 cups cooked rice – 1 lb. ground chicken – 3 garlic cloves, minced – 1/4 cup tomato paste – 2 cups tomato sauce – 1 cup chicken broth – 1 1/2 tsp salt – 1 tsp black pepper

In a large skillet, heat oil over medium heat.  Add in onions, carrots, and half of the salt and pepper, then cook for 3-4 minutes until softened. Stir in the garlic and cook for an additional minute then remove from heat.

In a large bowl, combine the chicken with cooked rice and vegetables then stir to combine and set aside.

Preheat the oven to 350°F. Remove cabbage leaves from the head. Bring water to a boil in a large stockpot making sure the water is generously salted. Add leaves 2-3 cabbage leaves into the water at a time boiling them for 2-3 minutes until just softened.  Remove from the water and set aside to cool. Once the cabbage has cooled, cut the hard stem from each leaf.

Gather the ends at the base and place a generous amount of the chicken filling at the top of the leaf, then roll folding burrito style.  In a medium bowl, whisk together the tomato paste, tomato sauce, and broth.  Add any additional herbs if desired.

Spread a small amount of the sauce mixture into the bottom of a 9"x13" casserole dish. Lay the cabbage rolls in an even layer on the bottom of the pan then cover with remaining sauce. Cover the pan with aluminum foil and bake for 1 hour. Remove the foil and continue baking for an additional 20 minutes until the top begins to brown.

Serve with a sprinkle of fresh parsley on top.