Stuffed Cabbage Rolls with Chicken, Walnuts, and Feta

1. 1 Cream 20%pack 500 ml ≈ $3.00 30 ml
2. 2 Sour cream 15%pack 300 g ≈ $1.60 65 g
3. 3 White cabbagepack 1.2 kg ≈ $2.40 120 g
4. 4 Feta or brined cheesepack 200 g ≈ $3.00 40 g
5. 5 Chicken breast filletpack 800 g ≈ $7.23 165 g
6. 6 Walnutspack 150 g ≈ $4.00 35 g
7. 7 Salt 2 g
8. 8 Sunflower oil 10 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Blanch cabbage leaves in boiling water for 3–4 minutes, then cool, trim thick veins, and gently pound to soften.

2. Remove chicken⁵ skin and membranes, then grind the meat; mix with chopped walnuts⁶ and grated feta⁴—do not add salt.

3. Wrap each cabbage leaf around a spoonful of filling to form a neat roll.

4. Sear the rolls in sunflower oil for 2–3 minutes per side until golden brown.

5. Transfer to a pot, pour in the heavy cream¹, top with a layer of sour² cream, and simmer covered on low heat for 25–30 minutes until the filling is done—chicken⁵ should be white³, juices clear.

6. Season with salt to taste if needed, and serve hot.

In short

• In the planner this dish is cooked for two days: reheat on day two.