Cabbage leaves stuffed with chicken
Prep time 15 mins Cooking time 1 hour 30 mins Serves 4
1 head white cabbage 2 tbsp olive oil 300g minced chicken 1 large onion, finely chopped 1 tomato, diced 1/2 tsp cumin powder 1/2 tsp black pepper powder 1 cup rice, washed and cooked until al dente in salted water 1/2 a lemon, juiced roasted cherry tomatoes, to serve micro herbs, to serve
1 Carefully remove the core of the cabbage. Do not separate the leaves. Place the whole cabbage in a large pan and cover it with lightly salted water. Bring to the boil then reduce the heat to medium high. Let the cabbage cook until the outer leaves get slightly soft and start to loosen.
2 Lift the cabbage out of the water and remove the soft leaves. Place them on kitchen paper to absorb excess water.
3 Put the cabbage back in the simmering water and repeat the process. Continue until all the cabbage leaves are soft.
4 Allow the leaves to cool to room temperature, then remove their centre stalk with a knife.
5 To make the filling, heat the oil in a wide frying pan. Add the chicken and stir until it begins to brown.
6 Add the onion, sauté for 2-3 minutes. Stir in the tomato and season with salt. Cook for 3 minutes and mix in the spices. Add the cooked rice and stir well.
7 Place 1-2 tbsp of the filling on one end of a cabbage leaf and fold over from all sides to make a roll that is sealed from all sides. Repeat the process until all the leaves and filling are used up.
8 Arrange the rolls in a single layer in a pan. Drizzle with lemon juice then pour in enough boiling water to half submerge them.
9 Place the pan over a medium heat and bring the water back to the boil. Lower the heat, cover the pan and simmer for 20-30 minutes, until the rice is cooked.
10 Let the rolls rest for 15-20 minutes before serving with tomatoes and micro herbs.