8 lg. cabbage leaves
1 lg. onion, sliced
1 lg. clove garlic, minced
1 tbsp. butter
2 (4 oz.) cans Ortega brand sliced green chiles
1 c. cooked rice
1 c. shredded Monterey Jack cheese
1/2 tsp. coriander
1/2 tsp. oregano
7 oz. can Ortega brand green chile salsa

Drop cabbage leaves in boiling water. Cook just until leaves are limp. Drain. Cook onion and garlic in butter until tender. Mix in chiles, rice, cheese, and seasonings. Spoon chile filling on stem end of cabbage leaves. Fold in sides and roll tightly. Place stem side down in a 6x10 inch baking dish. Pour salsa over all. Bake, covered, in preheated 350 degree oven for 35 to 40 minutes or until hot and bubbly. Serves 8.