Chicken Breast Stuffed in Savoy Cabbage Casing

5 from 4 votes
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 93 kcal


The filling

  • 200 g Fresh green beans
  • 4 Discs Black Forest ham
  • 1 tablespoon Butter

Cover and fry

  • 1 piece Savoy cabbage fresh
  • 1 tablespoon Butter
  • 2 piece Chopped onions
  • 1 small Freshly peeled and grated potatoes
  • Salt
  • Black pepper from the mill
  • 1 teaspoon Caraway seed
  • Freshly grated nutmeg
  • 400 Milliliters Water


  • Remove the stalk from both sides of the beans. Rinse and dry with paper towels. Then divide and wrap in two slices of ham as a packet. Heat 1 tbsp butter in a frying pan and brown the packets briefly in it. Remove.
  • Cut the chicken breasts in half until almost the end. Put the bean packet on top, roll up and close with roulade skewers. Salt and pepper on the outside and rub some nutmeg on top.
  • Remove 6 beautiful green leaves from the savoy cabbage. Do not blanch. More flavor is retained. It's not as hard as white cabbage. Rinse and wrap the chicken breasts in it. Three sheets per piece. Sprinkle the savoy cabbage with a little salt. Add 1 tablespoon of butter to the roast set on the beans and only fry the savoy cabbage from the bottom. On top they brown in the oven. So you don't need yarn to wrap. Everything holds like this. Fry the onions briefly.
  • Add water as well as the caraway seeds and grated potatoes to bind the sauce later. Put the lid on the pan and place in the oven. Braise at 180 ° for 45 minutes. Remove the lid and stick the ice-cold butter into the pieces with a skewer. Then they stay juicy. Leave to brown a little without the lid. About 15 minutes you have to look.
  • Finally, take the savoy cabbage chicken out of the pan. Use a whisk to thoroughly beat the sauce with the ingredients. Season well again with salt, pepper and a little nutmeg.
  • Enjoy your meal.


Serving: 100gCalories: 93kcalCarbohydrates: 0.9gProtein: 3.7gFat: 8.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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