Cab­bage leaves stuffed with chicken

Friday - - Good Food -

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.

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