Savoy Cabbage, Chicken & Curry Sauce
- Cooking pan
- Baking pan
- 150 gram Rice
- 3 tbsp Raisins or another dried fruit
- 1 Savoy Cabbage
- 300 gram Minced Chicken
- 3 cm Ginger
- 2 tbsp Maggi or Soy Sauce
- 1 Spring Onion
- 1 tsp Cornstarch
- Some Parsley
- 2 tbsp Curry Marsala
- Pinch of Turmeric
- 200 ml Cream
- 100 ml Stock
- For the chicken filling: Slice the spring onions in thin rings and the parsley in small pieces. Grate the 3cm piece of ginger using a fine rasp. Add the spring onion, parsley, grated ginger, cornstarch and maggi to the minced chicken and mix.
- Bring 1 liter of water to the boil. Once the water is cooking, add the leaves of the cabbage. Make sure you cook the leaves for about 30 seconds. Then, take the leaves out of the water and dry them with a kitchen towel. Make sure the leaves stay complete (without wholes). Keep the cooking water aside.
- Soak the raisins in some warm cooking water.
- Preheat the oven on 180 degrees or 356 degrees Fahrenheit.
- Time to fill up the leaves! Add about 1,5/2 tablespoons of chicken mixture per cabbage leave. Fold the sides (left and right) towards the middle of the leave, but the chicken mixture doesn't have to be covered. Then start rolling up the leave from the toughest part to the soft part of the leave. Place the rolls in an oiled oven dish, and add 100 ml of cooking water (of the cabbage). Bake for 20 minutes/or until the chicken is cooked.
- Cook the rice following the instructions on the package. Drain the raisins, and add those the last 2 minutes of the cooking time.
- For the sauce: Add a little bit of olive oil to a baking pan. Add the garam marsala and turmeric and stir until you can smell all the spices. Then add 150 ml of stock. Mix the cold cream with the corn starch until all the lumps are gone. Add to the stock & seasonings, and cook the sauce till it has your preferred thickness.