Summary

Ingredients

• 3 chicken thighs, á 60 g
• 0.25 teaspoon ¼ cinnamon powder
• 0.25 teaspoon ¼ nutmeg, freshly ground
• 1 teaspoon salt
• 20 g butter
• 4 tablespoon olive oil
• 100 g ham, raw, diced, e.., Black Forests
• 1 small onion (s), red, finely diced
• 1 leek (s), only the white, finely diced
• 1 large carrot (s), finely diced
• 1 tomato (s), pitted, finely diced
• 250 ml white wine
• 250 ml chicken stock or broth
• 0.5 ½ bunch thyme
• 1 bay leaf
• 150 g sausae, brewed
• 1 small savoy cabbage
• 125 g flour
• 2 egg (s), lightly beaten
• 1 tablespoon pine nuts, lightly toasted
• 2 tablespoon parsley, chopped
• 1 clove garlic, pressed

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Instructions

1. Rub the chicken thighs all around with the mixture of cinnamon, nutmeg and salt. Preheat the oven to 180 ° C. Prepare and place all ingredients ready.
2. Heat butter and a tablespoon of olive oil in an ovenproof Dutch oven over medium heat. Fry the chicken thighs in it on all sides until golden brown, remove. Sweat the ham, onion, leek and carrot in the remaining fat for 5 minutes until the vegetables soften. Add the tomato, wine, stock / stock, herbs and sausage and put the chicken thighs back in. Bring to the boil and cook covered in the preheated oven for 50-60 minutes until the poultry is nice and soft.
3. In the meantime, remove the stalk from the cabbage and blanch it in plenty of boiling salted water for 5 minutes. Quench, peel off the leaves and drain on kitchen towels. Cut the thick leaf veins flat with a sharp knife. Depending on the size, always place two sheets of paper on top of each other so that they overlap in the middle. Remove the chicken thighs and the sausage from the pot. Slice the sausage and put it back in the saucepan. Boning the poultry.
4. Now fold the meat into the cabbage leaves and shape into roulades like cabbage rolls. Put the flour on a plate. Lightly whisk the eggs in a deep plate. Heat the remaining olive oil in a large pan. Roll the cabbage rolls one at a time in flour, then pull them through the egg and place them in the pan with the seam facing down. To do this, you should place the two plates in front of the pan. Fry the roulades on all sides for approx. 3 minutes until golden brown, place them in the pan with the other ingredients and heat again for approx. 20 minutes.
5. Meanwhile, lightly toast the pine nuts in a coated pan without fat and grind them with the parsley and garlic in a mortar to a paste, stir this paste into the sauce. Arrange the cabbage rolls with the sauce in deep plates and serve with a baguette.