1 a small head of savoy cabbage (80 day), 80 a dag of potatoes, 50 a dag of carrots, 25 a dag of chicken fillets, 2 medium onions, 1/2 glasses of broth (instant), 3 tablespoons of coarse mustard, 1 spoon of butter or margarine , 1 spoon thick, sour) cream, 1 a bunch of parsley, salt, pepper
Preparation method: Clean and wash the cabbage in the village. Remove from the head 8 large outer leaves. Blanch approx 3 minutes in lightly salted water. Pour cold water, drain well in a strainer, cool. Wash and dry the chicken fillets, Dice. Peel the onion and chop finely. Rinse and dry the parsley, chop coarsely (Set aside a few twigs for decoration). Wymieszać mięso z cebulą i natką, add 2 spoons of mustard. Season to taste with pepper. Cut flat the thickened veins on the cabbage leaves. Put the stuffing in the center of each leaf, form doves (can be pinned or tied with thread). Heat the fat in a large saucepan, fry the cabbage rolls on all sides, pour the broth. Simmer about 40 minutes. Peel and wash the potatoes thoroughly, Cook 20 minutes in salted water. Cut the rest of the Savoy cabbage into quarters (cut deep), Chop the leaves finely. Peel the carrot, cut into thin strips. Add vegetables to the cabbage rolls halfway through the cooking time. Then remove the cabbage rolls from the vegetables, put aside in a warm place. Mix the sour cream with the rest of the mustard, add to the vegetables, boil. Season to taste with salt and pepper. Put out the cabbage rolls, potatoes and vegetables in four, pre-heated plates, decorate all portions with the rest of the parsley.
Ingredients for 4 portions:
