Summary

Ingredients

• 1 onion (s)
• 1 carrot (s)
• 0.5 ½ parsley root
• 250 g mushrooms
• 4 tablespoon butter
• 100 g sour cream
• 2 egg yolks
• 2 tablespoon parsley, chopped
• 4 leaves savoy cabbage
• 4 chicken breast fillet (s)
• 50 g hazelnuts, chopped
• salt
• pepper
• Broth, (chicken or vegetable broth) for steaming

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Instructions

1. Peel the onion, carrot and parsley root, clean the mushrooms, dice everything finely.
2. Melt 2 tablespoons of butter in a pan, stir-fry the vegetables for 3 minutes. Stir in the sour cream, season with salt and pepper and simmer until the mixture is almost dry. Then take it off the stove and let it cool down. Fold in the egg yolks and chopped parsley and season again if necessary.
3. Blanch the savoy cabbage leaves in salted boiling water, rinse and flatten the rib.
4. Wash the breast fillets and pat dry.
5. Put a tablespoon of the mushroom farce in the middle of each savoy cabbage leaf, place a fillet on top, season with salt and pepper, finally distribute the remaining farce over the fillets, close the leaf into a packet and place the seam down in the steamer insert, over cook in the boiling broth for 20-25 minutes.
6. Brown the chopped hazelnuts in 2 tablespoons of melted butter, drizzle the savoy cabbage packets with the nut butter and serve.