Instructions: Bring cabbage leaves and water to cover to a boil in medium saucepan; cook 3 to 5 minutes or until tender; drain and set aside. Saute cubed chicken and next 4 ingredients in hot oil in a large skillet 7 to 8 minutes or until chicken is done. Remove from heat. Stir in 1 cup cheese, soup, and next 6 ingredients. Spoon chicken mixture evenly down center of cabbage leaves. Fold opposite sides over filling; roll up, beginning at an open end. Place, seam side down in a lightly greased 13 x 9 inch baking dish.

Bake, covered, at 350F for 20 minutes. Remove from oven. Stir together tomato sauce and salsa; spoon over cabbage rolls. Top with remaining 1 cup cheese and bake, uncovered, 8 to 10 minutes.

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