Mini cabbage rolls with chicken and chickpeas

Step-by-step recipe

Step 1:

Dice the onion and bell pepper.

Step 2:

Finely chop the chicken fillet.

Step 3:

Place boiled chickpeas in a bowl and mash with a masher.

Step 4:

Pour vegetable oil into a frying pan, add chopped garlic and onion and lightly fry, stirring.

Step 5:

Add the chicken breast and continue to fry until the meat turns white.

Step 6:

Add sweet pepper and stir.

Step 7:

Add chilli and curry and stir.

Step 8:

Add chickpeas and tomato sauce, stir and fry over low heat.

Step 9:

Turn off the heat and season with pepper.

Step 10:

Cut the core out of the cabbage head.

Step 11:

Pour water into a saucepan, place the cabbage there with the indentation facing up, pour water into the hole and cook for 20 minutes under the lid.

Step 12:

Cool the cabbage, remove a few leaves and cut off the thick stalks.

Step 13:

Place a tablespoon of filling on each sheet, wrap it into an envelope and roll it into a cabbage roll.

Step 14:

Pour oil into a frying pan and fry the cabbage rolls on both sides.

Step 15:

Place the cabbage rolls on a plate and garnish with slices of hot red and green pepper, if desired.

Step 16:

Pour soy sauce into a bowl.

Step 17:

Add water, sesame oil, sesame seeds, green chili, stir.

Step 18:

Pour the sauce over the cabbage rolls and serve.

Cooking tips

Vegetarians can replace chicken with mushrooms.

Don't add salt to the cabbage while it's cooking – it will taste better when combined with the seasoned filling and sauce.

For cabbage rolls, it is better to use small leaves, and trim the edges of the large ones with a knife.

It is better to pour the sauce over the cabbage rolls just before eating.