I was inspired by the Polish dish Golabki to experiment with Indian basmati rice and minced chicken. The gardener brought me fresh cabbages and the result is this really delicious dish. It makes a very satisfying dinner or Sunday lunch.

Ingredients

Cabbage 1 large

Basmati rice 2 cups, cooked

Chicken 500 g, minced

Onion 1 large, chopped

Coriander leaves 1/2 cup, chopped

Salt to taste

Red chilli powder 1 tsp

Turmeric powder 1/2 tsp

Green chillies 2, chopped

Garlic 2 cloves, minced

Egg 1

Vegetable oil 3 tbsps

Cheddar cheese 100 g, grated

Peperoncino flakes 2 tbsps

For the sauce:

Olive oil 2 tbsps

Onion 1 medium, chopped

Tomatoes 2 medium, chopped

Tomato paste 200 g

Tomato sauce or readymade pizza sauce 200 g

Fresh basil leaves 10, shredded

Cream 3 tbsps

Italian herbs, dried 1 tbsp

Water 1 cup

Method

Heat water in a large pan and let it come to a boil. Immerse the head of cabbage in it and boil for 2 minutes. Switch off the heat and let the cabbage blanch in the water for 2 minutes more. Take out the cabbage let it drain on a plate.

Heat the vegetable oil in a wok and add the onions. Sauté for 2-3 minutes till the onions turn golden brown.

Add the green chillies and garlic and sauté for another 3 minutes.

Add the washed and drained chicken mince and cook for 2 minutes. Stir to break up any lumps.

Add the salt, red chilli powder and turmeric. Cook till the water evaporates.

Add the cooked rice and mix well.

Break the egg directly into the rice and mix well.

Add the coriander leaves and mix well. Switch off the heat.

Heat the olive oil in a pan and add the onions. Sauté till they turn translucent.

Add the basil leaves and tomatoes and cook till they turn soft.

Add the tomato paste and tomato sauce. Add the dried Italian herbs and water. Cook for 20 minutes on low heat till the sauce thickens.

Take an ovenproof dish and spread some of the sauce at the bottom.

Separate the cabbage leaves and stuff each leaf with some of the rice and chicken mixture. Roll it up and arrange in the dish.

Pour the sauce over the stuffed cabbage leaves.

Sprinkle generously with cheese.

Sprinkle peperoncino flakes on top and bake in a 180 degree C oven for 25 minutes till the cheese melts and turns brown.