1 cup dry shredded cabbage
2 cloves garlic, minced
1 tablespoon vegetable oil
2 teaspoons chili powder
3 teaspoons ground black pepper
3 teaspoons dried red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary
1 egg, beaten
1/2 cup water
3 carrots, peeled and sliced
In a large bowl, mix liquids plus chicken, cabbage, garlic, oil, chili powder, pepper, oregano, basil, rosemary, egg, water, carrots and 1 tablespoon chicken broth. Mix well and refrigerate to overnight.
Crumble chicken in a shallow dish or bowl and place over the cabbage. Place remainder of chicken over the dried peas.
Bake at 375 degrees for 1 hour.