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Rolls of cabbage and CHICKEN
Cabbage,is a winter vegetables and it's an excellent single dish served with white rice or even with toasted slices of polenta, cook the polenta, pour into a mold plum-cake leave harden. When reaches the desired consistency, cut it into slices, and let brown in the oven or on the fireplace.
4 large leaves of cabbage (or 8 small as dub)
300g chicken breast
2 chopped leaves of cabbage
1 clove of garlic
100 g of tomato paste
extra virgin olive oil
salt & pepper
Wash the cabbage leaves and remove the thickest part of the central
rib, and boiled for a couple of minutes in salted water. Drain and dry
Clean the chicken breast and chop it with the knife, season with salt and pepper, parsley and cabbage, chopped fine, mix and let it flavor it self.
Divide the mixture of chicken into quarters and stuff each leaf, bend it from the sides inwards and roll it to form the roulade. Tie the roulade with kitchen twine.
Heat the oil in a saucepan with the crushed clove of garlic and sprig of rosemary, cook for one minute, add the tomato paste, cook for 5 minutes to fire very sweet.
Arrange the rolls in the pan and let it season for a while.
Wet with warm chicken broth and leave to boil, continue cooking on a moderate flame for about twenty minutes, turn it from time to time.