Sarah's Chicken Cabbage Rolls w White Sauce

What you need:

• 1 1/2 cups uncooked Nature's Earthly Choice Black Rice
• 1/2 cup Quinoa
• chicken stock
• water
• 2 Tbsp Grapeseed oil
• 1 Onion chopped
• 6 cloves of garlic minced
• 1 tsp Sage
• 1 tsp Oregano
• 1 Tbsp Italian Seasoning
• 2 tsp Sea Salt
• 1 tsp Black Pepper
• 2 Tbsp Apple Cider Vinegar
• 3 eggs
• 6 chicken thighs (already cooked and shredded)
• Whole Cabbage

White Sauce (optional)
1/2 Onion finely chopped
1/2 tsp Garlic Powder
2 Tbsp Flour
1 tsp Coriander
1/2 tsp Sea Salt
1/2 tsp White Pepper
1 1/2 cups milk
1 Tbsp Spicy Brown Mustard

What to do:

1. In Saucepan, heat chicken stock and water equivalent to 4 cups of liquid with Black Rice and Quinoa
2. In large stockpot, boil water with your head of cabbage, until the leaves are tender
3. In large frypan, heat oil. Add Onion. Saute until translucent.
4. Add garlic and rest of seasonings to Onion. Stir in 2 Tbsp Apple Cider Vinegar, heating on low. If needed to keep from sticking to pan, you can add a little rice milk.
5. Stir in the chicken and eggs. Heat through.
6. Once the rice is cooked, add to chicken mixture and stir.
7. Place a large spoonful of meat mixture in the center of each cabbage leaf. Roll leaf and tuck ends in to enclose filling. Place rolls into a 9x 13 greased baking dish.
8. Optional: Pour white sauce over the rolls.
9. Bake for 20-30 minutes at 375 degrees.

White Sauce

1. In Saucepan, heat butter and onions until onions are clear
2. Then mix the rest of the dry ingredients together then whisk in milk
3. Add to butter and onions
4. Heat until thickened