Step 1

In a heavy duty pot, drizzle olive oil and brown the chicken.

Step 2

Take out the browned chicken and add the vegetable peelings. Once the vegetables and caramelized, add the peppercorns, bay leaves, and water.

Step 3

Simmer on low heat for 1-2 hour.

Step 4

OR just use store bought chicken stock :p

Step 5

Combine all the ingredients together. Mix.

Step 6

Blanch the cabbage leaves. Cook in boiling water until tender and slightly translucent, for about 3 minutes.

Step 7

Dab any excess moisture from the cabbage leaves.

Step 8

Remove the stems- this helps making the rolling process easier.

Step 9

Add about 2 tbsp of the filling per cabbage leaves

Step 10

Bring the sides together first and roll.. decisively. Like a burrito!

Step 11

Heat the skillet on medium high heat. Drizzle neutral oil and place the cabbage rolls SEAMSIDE down.

Step 12

Cover the lid and drop the heat to medium low. Cook until the bottom is golden brown, for 5 minutes. If you like juicier cabbage rolls, add ½ cup stock and simmer on low until the cabbages absorb.

Step 13

Plate your beautiful rolls and enjoy with nice warm broth.