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🍽️ Braised Savoy Cabbage Rolls

290 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg large Savoy cabbage (1 large Savoy cabbage)
• salt
• 2 onions
• 1 clove of garlic
• 0.5 organic lemon
• 1 bunch flat-leaf parsley
• 600 g chicken breast fillet
• 1 egg (M)
• pepper
• 1 tsp paprika powder (rose spicy)
• 1 tbsp oil (e.g. sunflower oil)
• 1 tsp tomato paste
• 1 pinch allspice
• 250 ml classic vegetable broth

Instructions

1. 1. Remove the outer leaves of the cabbage.
2. 2. Carefully separate 16 large, intact leaves.
3. 3. Cut out the thick leaf veins from the leaves.
4. 4. Bring a large pot of salted water to a boil.
5. 5. Blanch the savoy cabbage leaves briefly in the boiling water.
6. 6. Lift the leaves out with a slotted spoon.
7. 7. Let the leaves drain well in a sieve.
8. 8. Halve the remaining savoy cabbage with a large knife.
9. 9. Cut out the hard core from the cabbage.
10. 10. Cut the cabbage into thin strips.
11. 11. Peel the onions and garlic.
12. 12. Finely chop the onions and garlic.
13. 13. Rinse the half lemon with hot water.
14. 14. Dry the lemon.
15. 15. Grate the lemon zest finely.
16. 16. Place the lemon zest on a small plate.
17. 17. Wash the parsley.
18. 18. Shake the parsley dry.
19. 19. Pluck the parsley leaves off the stems.
20. 20. Finely chop the parsley.
21. 21. Rinse the chicken fillets.
22. 22. Pat the chicken fillets dry.
23. 23. Dice the chicken fillets.
24. 24. Finely mince the chicken meat with a heavy knife or in a food processor.
25. 25. Place the minced chicken into a bowl.
26. 26. Add the chopped parsley to the chicken mixture.
27. 27. Add the egg to the chicken mixture.
28. 28. Add the lemon zest to the chicken mixture.
29. 29. Add the chopped garlic to the chicken mixture.
30. 30. Add half of the chopped onions to the chicken mixture.
31. 31. Season the mixture with salt.
32. 32. Season the mixture with pepper.
33. 33. Season the mixture with paprika powder.
34. 34. Mix all filling ingredients thoroughly.
35. 35. Place two savoy cabbage leaves slightly overlapping on the work surface.
36. 36. Spread the chicken mixture over the leaves.
37. 37. Fold the side ends of the savoy cabbage leaves about halfway over the filling.
38. 38. Roll the rolls up tightly.
39. 39. Wrap kitchen twine around the rolls or secure them with toothpicks.
40. 40. Heat oil in a large braising pot or casserole dish.
41. 41. Brown the savoy cabbage rolls on all sides over medium heat.
42. 42. Remove the browned rolls from the pot.
43. 43. Stir the remaining onions into the cooking fat.
44. 44. Stir the tomato paste into the cooking fat.
45. 45. Sauté the onions and tomato paste.
46. 46. Add the savoy cabbage strips.
47. 47. Sauté the vegetables, turning frequently.
48. 48. Season the vegetables with salt.
49. 49. Season the vegetables with pepper.
50. 50. Season the vegetables with allspice.
51. 51. Pour in the broth.
52. 52. Bring the liquid to a boil.
53. 53. Place the rolls on top of the vegetables.
54. 54. Cover the pot.
55. 55. Braise the rolls over low heat for 35 to 40 minutes.
56. 56. Serve the dish.

Nutrition per serving

• kcal: 290
• Protein: 47 g · Fett/Fat: 6 g · Carbs: 9 g