 |
Ingredients
(Serves 4)
1 chicken breast
¼ bunch finely chopped chives
5 small sage leaves, finely chopped
2 eggs
4 large savoy cabbage leaves
Salt and pepper
Method
Place the chicken breast into the food processor and blend until smooth, add the chives, eggs and salt and pepper and mix until combined.
Pour about 200 ml into a saucepan and bring to a boil, blanche the cabbage leaves until just soft.
Lay the cabbage leaf onto the bench top and place 2 heaped tbsp of chicken mix into the middle. Fold the leaves over to encase the chicken and press lightly.
Steam the stuffed cabbage for 15 minutes.
Lemon Butter Sauce
Juice of 1 lemon
2 large sage leaves
50-80g unsalted cold butter
Pour the lemon juice into a fry pan with the sage leaves and bring to a boil
Cut the butter into 2cm cubes and whisk in the lemon juice until a sauce consistency is achieved.
|
|
|
|
|
|
