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Cabbage rolls with mushrooms and chicken

8 rolls

25 minutes

  • 400 g boneless chicken or minced meat
  • 100g shiitake mushrooms
  • 70 g bacon
  • ½ tsp salt
  • black pepper
  • 1 tsp of dried tarragon
  • 1 tsp of dried sage
  • 1 savoy cabbage

For serving

  • blackcurrant jam

Cut the boneless chicken with a sharp knife into fine pieces. Chop the mushrooms and bacon and combine with the chicken. Season the mixture with salt, pepper and dried herbs.

Remove the base of the savoy cabbage and carefully remove the whole leaves from the head. Use a knife to make the leaf stalks thinner. Fill the cabbage leaves by placing the chicken filling at the base of the leaf. Turn the ends of the leaf over the filling and roll into rolls.
Place the rolls on the bottom of the steaming section. Steam the rolls for 20 minutes. Serve with blackcurrant jam.

Chicken-stuffed cabbage rolls are a modern classic! Steaming saves time, the food is cooked in 20 minutes and the softened cabbage is very juicy.

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