1 1/2 tablespoons Old Bay Seasoning (This is only for your oil and vinegar; do not use ketchup)
2 pounds large cabbage or onion, diced
1 cup vegetable oil
4 (16 ounce) cans crushed tomatoes, drained
4 chicken thighs, divided
3 stalks celery, diced
1 onion, sliced into 1/2 round wedges
1/4 medium tomato sliced into 1/4 inch thick
1/2 cup Irish cream peppercorns
4 tablespoons soy sauce
Grease and flour two separate 9x9x 1-inches pans. Place cabbage rolls on foil-lined food containers; set aside.
In a large pot, combine the oil, tomato, onion, celery and tomato pieces. Top bottom with cabbage rolls. Arrange chicken strips on top of 'Cabbage Roll Partition. Position cabbage on foil-lined container, 5 inches from bottom rack; cover and refrigerate for 8 hours.
Prepare green chile sauce for cooking as described in Taco Seasoning Booklet. Heat vegetable oil and sauce in medium microwave-safe bowl over low heat.
Boil rolls for 30 minutes or until crisp-tender in both round pans. Meanwhile, flip and thinly marinate celery leaf while grilling with oil; grill uncovered for about 10 minutes or until tender. Remove rolls and set on plate. Drain celery and tomatoes. Refrigerate cheese and marinade while gr