Cabbage Rolls
I know, we’ve gone ages without posting (as Palstelera would say), but we have an excuse: we were studying because we’re cultured people XD. That’s why today we’re going to introduce you to two new recipes so you can see that even though we’ve set the page aside a bit, we’re always ready and thinking about what new recipes we can share with you.
What do we need?
4 cabbage leaves
1 chicken breast
Half an onion
Half a green bell pepper
Oil
Salt
Moroccan spices
Flour for coating
How do we make it?
Separate the largest cabbage leaves and blanch them in boiling water with salt.
After three minutes, take them out and lay them on paper towels to dry. Set aside.
Cut the onion into julienne strips and the bell pepper into small strips. Pour some oil into a frying pan and add the ingredients.
Cut the chicken into strips and season. Add to the pan.
Throw in some Moroccan spices, for example Ras el hanout, into the mix.
Once the chicken is cooked, remove from the heat and set aside.
Spread out the leaves and fill them with the mixture.
Coat the rolls in flour and deep-fry them in plenty of oil.
Leave them in for just a short time, turning them carefully so they don’t open up.
Tips:
If you see the rolls opening up, you can use a toothpick to help — just remember to remove it before eating… — or a piece of string to tie them up.
You can swap the chicken for ground meat.
