- 1 head cabbage with nice green leaves, chopped into pieces
- 4 cups cooked rice firm, cooled (used 1 1/2 cups regular rice, 2 1/2 cup water, drizzle olive oil, cooked 17 minutes, then rinsed in cool water to stop it from cooking more)
- 4 cups of ground chicken
- 2 large onion
- 4 stalks celery
- 1 Tbsp apple cider vinegar
- 1 tsp. salt
- ½ tsp. black pepper
- 1 can condensed tomato soup Dei Fratelli gluten free (used 3/4 can because it is very large) or gluten free tomato soup. I like the condensed tomato soup best.
Use food processer to chop celery and onions until fine.
Mix well chicken, rice, chopped onion, celery, apple cider vinegar, salt, and pepper. Can add some of the tomato soup if the meat mixture seems dry.
Spray roaster with light olive oil.
Layer: Tomato soup (with a little water), cabbage, meat mixture. Then tomato soup, cabbage, meat mixture. Then end with a layer of cabbage and tomato soup on top.
Bake for two hours in a 350 oven.