Summary

Ingredients

• 8 chicken breast fillet (s)
• 8 leaves savoy cabbage (the large outer ones)
• salt
• pepper
• 8 pinches ground caraway seeds
• 3 tablespoon butter
• 4 tablespoon crème fraîche
• ml cream
• 4 slices ham, raw, very finely sliced

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Instructions

1. Cut the stalk from all the savoy cabbage leaves and briefly blanch the leaves in boiling water.
2. Lightly salt and pepper the chicken breasts, sprinkle with a pinch of caraway seeds and very finely chopped ham. Wrap one breast at a time in a savoy cabbage leaf. Do not tie in, but place side by side in a saucepan. Let it get hot in the butter. Pour on so much cream that the parcels are not covered, but cannot fry either (if you like, you can spread the remaining chopped savoy cabbage around it, then you will have more vegetables later). Cover and cook for approx. 20 minutes.
3. Remove the parcel and any vegetables and keep them warm. Reduce the sauce, refine with crème fraiche and season to taste.
4. Rice goes well with it.