John Myers
Ingredients for 4 servings:
- 4 servings of chicken breast fillet(s)
- 4 leaves savoy cabbage, large
- 250 g cream cheese with herbs
- 1 egg white
- 4 slices of cheese (Gouda)
- 2 tbsp breadcrumbs
- 1 tbsp curry powder
- 20 g butter
- 1 tbsp flour
- 350 ml milk
- salt and pepper
- 2 tbsp oil
- possibly apple juice
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Wash the savoy cabbage leaves and blanch them in salted water for 3-4 minutes, then rinse and drain. If desired, flatten the thick ribs. Melt butter in a saucepan, stir in flour, and sauté for 2 minutes. Add milk, bring to a boil, and season with salt, pepper, and curry powder. Mix together the cream cheese, egg white, and breadcrumbs. Season the chicken fillets with salt and pepper and fry in oil on both sides. Spread the savoy cabbage leaves with cream cheese, wrap the meat in it, and place seam-down in a baking dish. Top with Gouda cheese. Pour the curry sauce over the roulades and bake the casserole in a preheated oven at 180°C for about 30 minutes. If the sauce is a bit too thick, add apple juice for a nice fruity flavor. Serve with rice.
Facebook Comments