Chicken & Herb Stuffed Cabbage Leaves
|Savoy cabbage leaves||8|
|Water||30 Milliliter (2 Tablespoon)|
|Butter||1 Ounce (2 Tablespoon Or 25 Gram)|
|Onion||1 , chopped|
|Cooked chicken/Veal||6 Ounce, chopped (1 Cup Or 175 Gram)|
|Salami||6 Ounce, derinded and chopped (1 Cup Or 175 Gram)|
|Chopped fresh herbs||30 Milliliter (2 Tablespoon)|
|Bread slice||4 , crusts removed, soaked in milk, squeezed out and crumbled|
|Freshly ground black pepper||To Taste|
|Olive oil||1 Teaspoon (Leveled) (A Little)|
|For tomato sauce|
|Oil||7 1⁄2 Milliliter (1/2 Tablespoon)|
|Onion||1⁄2 Large, chopped|
|Garlic||1⁄2 Clove (2.5 gm), chopped|
|Carrot||1 Small, chopped|
|Celery stick||1⁄2 , chopped|
|Canned tomatoes with juice||7 Ounce (1 1/2 Cups Or 200 Gram)|
|Tomato puree||7 1⁄2 Milliliter (Or Paste, 1/2 Tablespoon)|
Choose even-sized cabbage leaves. Wash them well and trim off each stalk at its base. Put them in a boiling or roasting bag with the water, fasten the top loosely and cook for 4 minutes. Lay the leaves flat on a kitchen towel to absorb the excess water.
Meanwhile make the sauce. Put the oil in a pot and cook for 30 seconds. Add the onion, garlic, carrot and celery and cook, covered with vented cling film (plastic wrap) for 4 minutes.
Stir in the tomatoes and their juice, tomato puree (paste) and basil. Cover and cook for 8 minutes, stirring twice.
Put the sauce in a blender or food processor and blend until smooth, then season to taste.
To make the filling for the cabbage leaves, put the butter in a pot and cook for 1 minute until melted. Stir in the onion, cover and cook for 3 minutes, until soft.
Stir in the cooked chicken or veal, salami, herbs and breadcrumbs and season well, then divide the mixture between the cabbage leaves and roll up into parcels.
Pack the cabbage parcels, join down, into a dish they just fit. Brush the tops with a little olive oil, cover the dish with vented cling film (plastic wrap) and cook on defrost setting for 8 minutes until hot through.