Chicken filet in savoy cabbage

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean the savoy cabbage, remove the outer leaves. Remove 4 large leaves, wash and cook in boiling salted water for about 4 minutes. Drain and rinse with cold water. Drain on kitchen paper. Prepare rice in boiling salted water according to package instructions.

2. 2

   In the meantime, wash the herbs, shake them dry and chop them finely, except for some chervil for garnishing. Mix the chopped herbs with mustard and oil. Dab meat dry and season with salt and pepper.

3. 3

   Spread the meat with the mustard-herb mixture. Cut leaf ribs from the blanched savoy cabbage leaves. Place one chicken fillet each on a savoy cabbage leaf and wrap fillets in it. Stick them firmly with wooden skewers.

4. 4

   Wash the orange hot, rub dry and cut in half. Squeeze one half, cut the remaining orange into slices and halve it. Cut the remaining savoy cabbage into quarters, cut out the stalk. Cut savoy cabbage into fine strips, mix with 1/2 tsp salt and orange juice.

5. 5

   Season to taste with nutmeg. Peel ginger and cut into thin slices. Put the savoy cabbage and ginger in a steamer tray (approx. 19 x 30 cm). Spread orange slices and savoy cabbage packets on top. Pour the vegetable stock into a suitable roasting pan, hang the steamer tray over it, cover and steam over medium heat for about 25 minutes.

6. 6

   Drain rice, add butter and mix. Remove the wooden skewers from the packets, cut them into slices and arrange on plates with savoy cabbage, orange slices and a little stock. Garnish with chervil, add rice.

7. 7

   It goes well with coarse mustard.

Nutrition Facts

KCAL
490 kcal

CARBS
52 g

FATS
14 g

PROTEINS
37 g