Bring a pot of salted water to a boil. Preheat your oven to 350F.

Mix the shredded chicken with green onion, ¾ of the shredded cheese, cilantro, cumin, salt, and pepper.

Pour the chicken broth into a saucepan then bring to a boil. Turn the heat down then stir in the sour cream and green chiles. Let the sauce simmer, stirring often, until the sauce thickens.

Peel the leaves off the cabbage, being careful not to tear them. Plunge the cabbage leaves into the boiling water for a few minutes, before drying them on paper towels.

Spoon some of the chicken mixture into each of the cabbage leaves, placing a spoonful of green chile sauce on top. Roll the leaves up then place seam side down inside a baking dish.

Spread the rest of the green chile sauce on top of the cabbage rolls, then top with the remaining cheese. Bake for 25-30 minutes.