1 lg. head of cabbage
1/2 lb. ground chicken (fresh is best)
1 c. cooked rice
1 onion, minced
2 tbsp. cooking oil
1 tsp. salt (opt.)
1/4 tsp. pepper
1 can cream of chicken soup
1/2 c. sour cream (commercial)

Remove outer leaves from cabbage and cook in salted water for about 5 minutes, or until leaves are flexible. (Save inner head of cabbage for other use.) Drain leaves and cool.

Saute onion in oil until slightly brown. Add ground chicken, cooked rice and seasonings. Drop a tablespoon of the mixture on the stem end of each cabbage leaf. Start rolling from rib end and tie securely with string or fasten with toothpick. Place bundles on baking sheet or in casserole and pour undiluted soup over them. Bake at 350 degrees for 45 minutes. Add sour cream before serving. The soup may be salty enough so that no additional salt is needed.