How to make
Scald the chicken livers in boiling water, drain and chop them finely. Heat the oil and fry the finely chopped onion and then add the livers. After 4 minutes, add the rice and seasonings and stir until the rice is sautéed. Then add the chopped mushrooms and add 1 cup hot water.
Simmer until the rice absorbs the liquid. The chicken is cut as short as are the leaves. In each one of the cabbage leaves, place a piece of chicken, some stuffing and wrap them up well. Arrange them in a greased pan, on the bottom of which there are several cabbage leaves.
Lay down all the cabbage press with a plate and add the cabbage juice. Cover the pot and put to bake for about half an hour, or until the liquid is absorbed.
