Braised Savoy Cabbage Rolls

Ingredients

• 1.5 kg large savoy cabbage (1 whole head)
• Salt
• 2 onions
• 1 Garlic clove
• 0.5 Organic lemon
• 1 bunch flat‑leaf parsley
• 600 g Chicken breast fillets
• 1 egg (M)
• Pepper
• 1 tsp Paprika powder (hot)
• 1 Tbsp oil (e.g., sunflower oil)
• 1 tsp tomato paste
• a pinch piment
• 250 ml classic vegetable broth

Instructions

1. 1.

   Remove the outer leaves of the cabbage and carefully separate 16 large, nice leaves. Cut off the thick leaf edges from each.

2. 2.

   Blanch the cabbage leaves in a large pot of plenty boiling salted water for a short time. Remove with a slotted spoon and drain well in a sieve.

3. 3.

   Cut the remaining cabbage in half with a large knife, remove the tough core, and shred the cabbage into fine strips.

4. 4.

   Peel and finely mince the onions and garlic.

5. 5.

   Rinse the half lemon hot, dry it, grate the zest finely, and set aside on a small plate.

6. 6.

   Wash the parsley, shake off water, pluck the leaves, and finely chop them.

7. 7.

   Rinse the chicken fillets, pat dry, dice them. With a large heavy knife or a food processor, finely mince and place in a bowl.

8. 8.

   Add parsley, egg, lemon zest, garlic, and half the onions to the mixture. Season with salt, pepper, and paprika; mix thoroughly.

9. 9.

   Lay two cabbage leaves overlapping slightly on a work surface. Spread the chicken mixture over them.

10. 10.

    Fold each side of the cabbage leaf about halfway over the filling and roll tightly. Secure with kitchen twine or toothpicks.

11. 11.

    Heat oil in a large braising pot or Dutch oven. Brown the cabbage rolls around at medium heat, then remove them.

12. 12.

    Stir remaining onions and tomato paste into the pan fat and sauté. Add the shredded cabbage strips and stir-fry frequently.

13. 13.

    Season with salt, pepper, and piment. Pour in broth, bring to a boil, place the rolls on top of the vegetables. Cover and simmer over low heat for 35–40 minutes, then serve together.