Ingredients

• 8 cabbage leaves
• 1 cup uncooked rice
• 1 tablespoon olive oil
• 1 can (15 ounces) tomato sauce
• 1 can (10.75) ounces tomato soup
• 1 pound ground sweet Italian sausage
• 1 medium onion, diced
• 2 tablespoons minced garlic
• 1/2 teaspoon dill weed
• 1 tablespoon dried parsley
• 1 teaspoon Adobo seasoning
• 1/2 teaspoon black pepper
• 1 can (14 ounces) diced tomatoes, with juices
• 1 egg

Instructions

1. Bring a large stock pot of water to a rolling boil.
2. Add cabbage leaves to boiling water and cook until tender.
3. Remove the leaves from the water and transfer to a plate covered with paper towels to cool.
4. Preheat oven to 350 degrees.
5. Cook rice according to package directions, reducing cooking time by about 5 minutes so the rice is slightly underdone. Set aside.
6. In a medium bowl, combine the tomato sauce and tomato soup, Set aside.
7. In a large pot, heat the olive oil and cook the sausage, chopping into small pieces, until done.
8. Add in the onions and garlic and sauté until onions are translucent.
9. Stir in the seasonings, diced tomatoes and 1/2 cup of the tomato sauce and soup mixture.
10. Add in the rice and egg, and stir until well combined.
11. Spread a very thin layer of the tomato sauce and soup mixture in a 9-by-13-inch pan.
12. Remove or thin any thick stems on the cooled cabbage leaves.
13. One by one, lay the cabbage leaves flat and add about 1/3 to 1/2 cup of the sausage and rice filling to the center of the leaves.
14. Fold in the sides and roll the cabbage up as tightly as possible.
15. Place each roll, seam side down, in the prepared pan.
16. Once all the rolls are in the pan, pour the remaining tomato sauce and soup mixture evenly over the tops.
17. Cover the pan tightly with foil, then place in the oven.
18. Bake the cabbage rolls for about 60 to 75 minutes, then allow to cool for 10 minutes before serving.

The original recipe for these incredible cabbage rolls can be found here.

Ingredients

• 1-1/2 pounds boneless, skinless chicken breasts
• 2/3 cup teriyaki marinade, divided
• 1 package (6 ounces) chow mein stir-fry noodles (I use Wel-Pac brand)
• 3 tablespoons cooking oil, divided
• 1/2 cup carrot chips
• 1 cup broccoli florets
• 1/2 cup onion, sliced
• 1 bell pepper, sliced thin
• Salt and pepper
• Toasted sesame seeds, for garnish

Instructions

1. Cut the chicken breast into bite-size pieces, place in a bowl, stir in 1/3 cup teriyaki marinade and marinate in the refrigerator for at least 30 minutes.
2. Meanwhile, par boil the chow mein noodles according to package directions.
3. In a wok or deep skillet, heat 1-1/2 tablespoons of cooking oil, then add the par-boiled noodles.
4. Cook the noodles for 3-4 minutes, allowing them to crisp, then flip and cook for another 3-4 minutes. Transfer to a plate and set aside.
5. In the same wok, add the chicken (and the marinade juices) and cook for about 8-10 minutes (depending on size of pieces) until cooked through. Remove chicken and set aside.
6. In the same wok, add 1 tablespoon of oil and the carrot chips, cooking for 3-4 minutes until starting to become tender.
7. Add the remaining 1/2 tablespoon of oil, along with the broccoli, onion and bell pepper, stirring and cooking for 3-4 minutes, then season with salt and pepper and cook for another 1-2 minutes.
8. Add the cooked chicken and noodles back to the wok, along with the remaining 1/3 cup of teriyaki marinade. Toss well and cook for 2-3 minutes, until everything is well-combined.
9. Garnish with sesame seeds before serving.

The original recipe for this delicious dish can be found here.