Stuffed Cabbage Rolls with Chicken

Prepare the filling: melt 2 tablespoons of unsalted butter or margarine, sauté the chopped green onions until tender

Add the cooked chicken breast and mushrooms (if using)

Cook until the chicken is lightly browned

Add the shredded cooked chicken or turkey breast

Remove from heat and stir in breadcrumbs, egg, dried oregano, salt, and pepper

Blanch the cabbage head in boiling salted water for 5 minutes or until the leaves are slightly softened

Drain and remove the central stem with a sharp knife

Fold the leaves in thirds to create a pocket

Stuff with the prepared filling

Tie with kitchen twine if necessary

Brush outside with melted butter

Prepare the chicken broth and pour into a baking dish

Add the stuffed cabbage rolls and bake in a preheated moderate oven (350°F) for about 45 minutes, basting occasionally with the broth

Remove from the baking dish and arrange on a platter

Thicken the broth with flour and spoon over the cabbage rolls

Serve hot to 4 people.