Chicken Stuffed Cabbage Rolls with Mushrooms

Ingredients

400 g chicken (fillet)

1 onion

4 tbsp rice

100 g mushrooms

8 cabbage leaves

8 slices processed cheese

50 g butter

100 ml vegetable broth

100 ml 10% cream

salt

pepper

marjoram

Cut the chicken breast fillet into pieces and mince with the onion (or blend). Add the cooked rice and fried mushrooms to the minced meat, along with salt, pepper, and marjoram.

Prepare the cabbage leaves. Remove the top 8 leaves from the cabbage and trim off any thick parts from the bottom. Place the leaves in a pan of boiling salted water for 1-2 minutes. Remove and place in a colander to drain. 

Another way to prepare the leaves is to microwave them. To do this, trim off any thick parts of the leaves, place them in a bag, and microwave on full power for 2-3 minute intervals until the leaves are soft.

Divide the prepared minced meat into 8 portions. Shape each portion into a patty.

Place a cabbage leaf on a cutting board, straighten it, and place a slice of processed cheese in the center. Place a portion of the minced meat on the cheese slice and roll the cabbage roll, starting from the thick end of the leaf.

Melt the butter in a deep frying pan or saucepan. Fry the cabbage rolls in this butter on both sides until golden brown. Then pour the vegetable broth used to cook the cabbage leaves and the cream into the pan. Season with a little salt, pepper, and marjoram to taste. Simmer over low heat for 15-20 minutes.

 Bon appetit!