Savoy cabbage roll filled with chicken, Catalan style

Ingredients for 4 servings:

• 3 chicken thighs, 360 g each
• ¼ tsp cinnamon powder
• ¼ tsp nutmeg, freshly ground
• 1 tsp salt
• 20 g butter
• 4 tbsp olive oil
• 100 g raw ham, diced, e.g. Black Forest ham
• 1 small onion(s), red, finely diced
• 1 leek(s), white part only, finely diced
• 1 large carrot(s), finely diced
• 1 tomato(s), pitted, finely diced
• 250 ml white wine
• 250 ml chicken stock or broth
• ½ bunch thyme
• 1 bay leaf
• 150 g bratwurst, boiled
• 1 small savoy cabbage
• 125 g flour
• 2 eggs, lightly beaten
• 1 tbsp pine nuts, lightly roasted
• 2 tbsp parsley, chopped
• 1 clove(s) garlic, squeezed

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 30 minutes

the slightly different cabbage roll

Rub the chicken thighs all over with the cinnamon, nutmeg, and salt mixture. Preheat the oven to 180°C. Prepare all ingredients and have them ready. Heat butter and a tablespoon of olive oil in an ovenproof casserole dish over medium heat. Fry the chicken thighs on all sides until golden brown, then remove. Sauté the ham, onion, leek, and carrot in the remaining fat for 5 minutes, until the vegetables are soft. Add the tomato, wine, stock/broth, herbs, and sausage, and return the chicken thighs to the pan. Bring to a boil, cover, and cook in the preheated oven for 50-60 minutes, until the chicken is nice and tender. Meanwhile, core the cabbage and blanch it in plenty of boiling salted water for 5 minutes. Rinse, remove the leaves, and let them drain on kitchen towels. Flatten the thick leaf ribs with a sharp knife. Depending on the size, place two leaves on top of each other so that they overlap in the middle. Remove the chicken thighs and sausage from the pot. Slice the sausage and return it to the pot. Debone the poultry. Wrap the meat in the cabbage leaves and shape into roulades like cabbage rolls. Put the flour on a plate. Lightly beat the eggs in a deep plate. Heat the remaining olive oil in a large frying pan. Roll each cabbage roll individually in flour, then dip them in the egg and place them seam-side down in the pan. To do this, place the two plates in front of the pan. Fry the roulades on all sides for about 3 minutes until golden brown, add them to the pot with the other ingredients and heat for another 20 minutes. Meanwhile, lightly toast the pine nuts in a non-stick frying pan without fat and grind them into a paste with the parsley and garlic in a mortar and pestle. Stir this paste into the sauce. Arrange the cabbage rolls with the sauce in deep plates and serve with baguette.