Ingredients required:
• Large Cabbage 1 no.
• Minced chicken 500 gms
• Tomato Diced 2 cups
• Finely chopped garlic 1tsp
• Finely chopped onion 1 tbsp
• Celery stalk chopped 1 tbsp
• Dried Oregano 1/2 tsp
• Fresh Rosemary 1 sprig
• Black pepper crushed 1tsp
• Lemon juice 1 tsp
• Butter 1tbsp
• Olive oil 2 tbsp
• Salt to taste
Step 1.
Wash the cabbage and discard any damaged outer leaves. Using a pairing knife, remove the center core of the cabbage. In a large cooking pot, take water and allow to boil. Immerse the cabbage in boiling water. Ensure the cabbage is completely under water. Allow to cook for 3 minutes so that the outer layers will be soft and cooked. Remove the cabbage from water and allow to drain. Once water is drained slowly remove outer leaves one by one and keep it aside. If required numbers of leaves are not obtained, once again dip the cabbage in to hot water and cook for 2 to 3 minutes until adequate leaves are ready.
Pat dry the leaves with paper towel and trim the cabbage center vein from backside of the leaves. This will ensure easy to roll after stuffing.
Step 2
Heat a pan over medium flame. Add the butter and oil.
Add in the chopped onion and garlic, saute until it’s translucent. Add the diced tomato and celery, Rosemary and lemon juice. Add minced chicken and stir well, season it with salt and pepper.Cover and cook for 10 minutes or until the meat is cooked.
Before adding the mince chicken, reserve half quantity of the tomato sauce for later usage.
Step 3
Place 2 spoonful of the mixture In to the center of cabbage leaf and Fold the sides over filling and roll the leaf up tightly. Follow the same pattern and fill in rest of reserved leaves and arrange the rolls seam side down and pour over it the reserved tomato sauce.