Chicken Stuffed Cabbages

Chicken, Pepper and Mushroom Stuffed Cabbage Rolls 1 ea Cabbage 1 lb Chicken 1/2 C Rice 1 C Mushrooms 1 C Onion 1 C Bell Pepper 3 T Garlic 26.46 oz Chopped Tomatoes 26.46 oz Strained Tomatoes 1 T Oregano 2 T Basil 1 T Salt 1 T Pepper Fill a tall pot with water to blanch cabbage. Bring water to a boil, set down to a simmer and carefully place cabbage into the pot. Cook until the cabbage is bright and vibrant, about 5 minutes or so. Carefully remove and allow to drain in sink or container. Set aside to cool. Heat 1T of oil in pot on med high heat, add and saute peppers and onions for 2 mins. Add mushrooms and saute for additional 2 min. Add garlic and cook til fragrant, about 1 min. Add chicken, season with salt and pepper and cook for 5 - 10 mins. Remove from heat, set aside and cool. Add tomatoes into pot on med heat. Add basil and oregano, season with salt and pepper. Stir and simmer for 10 minutes and take off heat. Taste and adjust seasoning. Set up a station to put stuffed cabbages together. Bring your cabbage, filling and sauce to the station to prepare. Cut core out of drained cabbage and begin separating individual leaves. Cut a V out of the bottom thick root section of the leaf to aid with rolling. Place a small amount of filling into the center of the leaf and spread about 3 inches wide. Fold leaf over the filling, tuck tightly and bring the sides inwards. Gently roll the leaf with enough pressure to hold together. Repeat until you have used the filling up or have no leaves left. Now place your sauce into a baking dish to coat and cover the bottom of the dish. Line up your rolled cabbages in the dish and cover with sauce until barely showing. Cover with foil and bake in the oven at 350F for 1 hr. Remove foil, carefully take cabbage rolls out and place on a plate. Add sauce over the top and serve.