Summary

Ingredients

• 1 head savoy cabbage, approx. 600 g
• 0.5 liter ½ vegetable stock
• 8 slices ham
• 4 small chicken breast fillet (s)
• 150 g cream cheese with herbs
• salt and pepper
• 1 teaspoon rosemary, freshly chopped
• 1 onion (s), finely chopped
• 4 tablespoon oil

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Instructions

1. Cut 12 outer savoy cabbage leaves from the stalk, wash and blanch in boiling water for 2 minutes. Quarter the remaining savoy cabbage, remove the stalk and cut the savoy cabbage into strips.
2. Wash the meat and pat dry. Rub with salt, pepper and rosemary and wrap each with 2 slices of ham. Place 3 savoy cabbage leaves on top of each other and wrap 1 chicken fillet in each. Heat 3 tablespoons of oil and fry the chicken packets all over. Season with salt and pepper, deglaze with 1/2 liter of vegetable stock, cover and stew for about 30 minutes.
3. Finely chop the onions, heat 1 tablespoon of oil and fry the onion cubes and savoy cabbage strips for about 5 minutes. Season to taste with salt and pepper.
4. Remove the chicken packets, stir the cream cheese into the sauce, season to taste.
5. Serve the chicken packets with savoy cabbage and sauce. New potatoes also taste good.