Gourmet recipes - Stuffed cabbage with chicken and leek

Today's dish is stuffed cabbage with chicken and leek. Recipes for this meal came from India. The main ingredient is rice, so the meal is served as main. In some gourmet recipes instead of cabbage could be used vine-leafs, but the original recipe is with cabbage. Here is my variant of the recipe. I used chicken meat, but originally It's used pork meat.

If you like it, you can see also my other lunch gourmet recipes.

For around 25-30

Recipe products

A sour head of cabbage
400 g chicken breasts
200 g leek
90 ml olive oil
250 g rice
200 ml warm water
200 ml cabbage juice
1/4 teaspoon white pepper
1/4 teaspoon nutmeg

Chop the chicken into small bites. Slice leek into fine pieces. Heat olive oil and cook the chicken and the leek until they become greasy. Add salt. Add washed rice. Stir and fill up the juice and the water. Leave to boil until the fluids get absorbed by the rice. Add spices and stir well. Separate the leaves of the cabbage from its stump. Take some of the mixture(there should possibly be chicken meet) using spoon and pour it onto a cabbage leaf. Wrap into tinsel. Arrange them in a clay tilt. Pour mixture made from water and cabbage juice onto the stuffed cabbage. Press them down with a dish so they cannot come to the surface. Cover the tilt. Bake on lower grate at 220 degrees Celsius(428 degrees Fahrenheit) for 1 hour and 30 minutes. Turn of the oven and leave for another 30 minutes.