Chicken Wrapped in Cabbage

Chicken Wrapped in Cabbage 

© Constantin Fischer

Chicken Wrapped in Cabbage

Chicken Wrapped in Cabbage 

© Constantin Fischer

For the cabbage rolls:

Ingredients (Serves 4)

16
cabbage leaves, removed from head
4
medium sized chicken fillets, skin removed
1
teaspoon(s)
fennel seeds
1
teaspoon(s)
lemon pepper
3
sprig(s)
oregano
1
pinch(es)
salt
splash(es)
olive oil
500
ml
samos, or alternative sweet wine
250
ml
vegetable stock

For the Rice:

Ingredients (Serves 4)

250
g
basmati rice
1
pinch(es)
salt
some
coconut oil

For the Dip:

Ingredients (Serves 4)

400
g
natural greek yoghurt
1
teaspoon(s)
Ras el Hanout spice mix
1
pinch(es)
salt
splash(es)
argan or hazelnut oil
splash(es)
olive oil
1/2
lemon, zested
  • Cut the whole cabbage leaves from the cabbage head and place in a bowl. Bring 2 litres of water to the boil and pour over the cabbage leaves, leave to infuse for 2 minutes then cool quickly in very cold water and place in a colander to drain.
  • Cut the chicken fillets into thin strips and mix in a bowl with the fennel seeds, lemon pepper, oregano leaves, a little olive oil and salt.
  • Cut the thick stalks from the ends of the cabbage leaves, then fill 12 leaves with the chicken mixture and wrap each leaf into a ball. Place them in a pan, pour over the sweet wine and vegetable stock and bring to the boil. Cover with the remaining 4 cabbage leaves and simmer gently for 30 minutes. The filling should be nice and juicy and tender at the end.
  • Cook the rice in a little salted water according to the package instructions and add a little coconut oil.
  • Put the yoghurt in a bowl with the ras el hanut, a little salt, olive oil and a little argan or hazelnut oil and mix well. Add the grated zest of half a lemon and leave to infuse for 15 minutes.
  • Chopped basil to serve goes perfectly with the dish with its sweet and sour notes.

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