John Myers
Savoy Cabbage Chicken Roulades on Spicy Savoy Cabbage Sauce
The perfect savoy cabbage chicken roulades on spicy savoy cabbage sauce recipe with a picture and simple step-by-step instructions.
- 2 Chicken breast fillet à 200 g
- 1 tbsp Sweet soy sauce
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 1 Savoy cabbage / approx. 14 leaves
- 2 tsp Salt
- 2 Onions approx. 200 g
- 1 Large, red chilli pepper
- 1 Clove of garlic
- 1 piece Ginger the size of a walnut
- 4 tbsp Sunflower oil
- 500 ml Clear broth (2 teaspoons instant)
- 1 tsp Whole caraway seeds
- 6 tbsp Cooking cream
- 4 Stalk Parsley for garnish
- Remove the savoy cabbage leaves (approx. 12 pieces) from the cabbage. Cut out the leaf stalks and blanch the leaves in boiling salted water (2 teaspoons of salt) for about 1 minute, remove and rinse with cold water. Cut the chicken breast fillets into 8 parts and marinate with sweet soy sauce (1 tbsp), coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches) for about 215 minutes. Peel and dice the onion. Clean / core the chilli pepper, wash and finely dice. Peel and finely dice the ginger and clove of garlic. Wrap / roll up the 8 pieces of chicken breast fillet in the blanched savoy cabbage leaves and fix with toothpicks. Heat sunflower oil (4 tbsp) in a pan, fry the roulades vigorously on all sides and remove. Put the onion cubes, ginger cubes, garlic clove cubes, chilli pepper cubes and the remaining chopped savoy cabbage leaves in the frying pan and stir-fry vigorously. Deglaze / pour in the clear broth (500 ml) and season with whole caraway seeds (1 teaspoon). Place the savoy chicken roulades on top and cover and simmer / cook for about 20 minutes. Finally, take out the roulades, add / fold in the cooking cream (6 tbsp) into the pan. Spread the savory savoy cabbage sauce on 2 plates and place the savoy cabbage chicken roulades on top and garnish with parsley, serve.
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