Chicken Roll with Cabbage and Eggs Recipe
I offer you a recipe for my signature roll, which I cook when I'm waiting for guests or just for a Sunday dinner for the family, when I want to please my loved ones. The products are the most inexpensive, but the roll turns out very tasty, and it can be cooked for a holiday.
Servings 6
Cook Time 120 minutes
Instructions
- I'm making this chicken roll. But you can also cook with other meat.
- Remove all the meat and skin from the chicken. The remaining bones and wings usually go into the broth for soup.
- Chicken meat and skin should be passed through a meat grinder along with onions 2 times. Add chopped garlic, salt, pepper and semolina. Knead well, whisk, tighten the bowl with cling film and refrigerate for at least half an hour so that the semolina swells.
- Meanwhile, prepare the filling. Cut the cabbage and put it out with the addition of butter under the lid for about 5-10 minutes. Immediately add a little salt to let the cabbage juice, then it will be easier to stew. Try not to change its color. Cool completely.
- Add 3 boiled eggs, cut into pieces, and 1 raw egg to the cooled cabbage. Mix it.
- Spread the minced meat on a sheet of parchment, put the filling in the center. Press it down slightly with your hands.
- Carefully connect the edges of the filling to make a roll with the filling in the center. And wrap the edges in parchment. Place the roll on parchment in a baking dish. Cook at a temperature of 150-160 ° C for about 1 hour. The size of the form I have is 28 * 18 cm. The diameter of the roll is about 12 cm.
- Then unfold the parchment and take it out.
- I call it a "double coup." I unfold the parchment, cover the roll with a cutting board, turn the mold upside down, take out the mold, remove the parchment, cover the mold again and turn it back over
- Prepare the glaze by mixing ketchup and soy sauce. Grease the roll on top
- Return it to the oven, increase the temperature to 200 °C and brown the roll.
- Remove the finished roll from the oven, cover with foil and let it stand for 15-20 minutes. Then cut into pieces and serve to the table.