Chicken breast in savoy cabbage

Ingredients for 4 servings:

• 8 chicken breast fillets
• 8 savoy cabbage leaves (the large outer ones)
• salt and pepper
• 8 pinch(s) caraway, ground
• 3 tbsp butter
• 4 tbsp crème fraîche
• ml cream
• 4 slices of raw ham, cut very small

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Trim the stalks from all the savoy cabbage leaves and briefly blanch the leaves in boiling water. Lightly season the chicken breasts with salt and pepper, sprinkle with a pinch of caraway seeds and very finely chopped ham. Wrap each breast in a savoy cabbage leaf. Do not tie them, but place them next to each other in a casserole dish. Heat in the butter until hot. Pour in enough cream so that the parcels are not covered, but also so that they cannot fry (if you like, you can scatter the remaining chopped savoy cabbage around them, so you have more vegetables later). Cover and cook for about 20 minutes. Remove the parcels and any vegetables and keep warm. Reduce the sauce, refine with crème fraîche, and season to taste. Serve with rice.