Cabbage Rolls with Chicken Ginger Filling in Curry Sauce

For the cabbage rolls with chicken ginger filling, peel and grate the ginger. Soak the toast in water.

Trim the outer cabbage leaves, remove the stem base in a cone shape and place the cabbage leaves in salted water. Then drain on paper towels.

Peel and chop the onion. Sauté briefly in the butter and half of the mild curry.

Squeeze the toast well, chop it up a bit and knead it together with the meat, onion-curry mixture, eggs, ginger and salt until it is firm.

Chop the thick center ribs of the cabbage leaves. Lay out a total of 2 x cabbage leaves. Place smaller cabbage leaves on top of larger cabbage leaves, sprinkle with salt and remaining curry powder.

Divide filling into portions and place each on front third of cabbage leaves. Fold cabbage leaf over, wrap around sides and roll up. Pin the rolls together with toothpicks.

In a large saucepan, heat butter. Lightly brown cabbage rolls on all sides. Add soup and place in oven preheated to 220 °C for about half an hour with lid closed.

In the meantime, cut the peppers into strips. Heat the butter, sauté the bell pepper strips in it for 10 minutes and season with salt and pepper.

Remove the cabbage roulades from the pot and keep them warm in another container. Mix the roast stock with cream, hot curry powder and lemon juice and boil for 5 minutes. Mix the cream with the sauce thickener and thicken the sauce with it.

Preparation Tip:

Rice goes very well with the cabbage rolls stuffed with chicken ginger.

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