Ingredients For the Cabbage parcels 6 cabbage leaves
6 small pieces of chicken fillet
6 rashers shortcut bacon
100 g mushrooms
3 tbsp dried cranberries
For the Potato Dauphinoise 1 kg potatoes
140 ml thickened cream
150 ml milk
1 garlic clove, halved
40 g Parmesan, grated
Bit of nutmeg
Method For the potatoes
I boiled them for a few minutes however if you want a bit less work, you need not do this, and you would bake them about 15 minutes longer.
Peel and slice the potatoes into thin pieces.
Put the milk and cream in a pan, add the pieces of garlic, and about 1 tsp of dried thyme.
Bring almost to the boil, and strain into a jug. Sprinkle a bit of nutmeg on the top.
Preheat the oven to 160° fan forced.
Layer half the potatoes in a 20 cm square tin lined with baking paper,
Sprinkle salt and pepper on top
Pour half the liquid over the base and continue layering.
Add a bit of salt and pepper again, and the balance of the cream mixture.
Put the grated cheese over the top.
Put in the oven for about 1 hour or a bit more if you did not boil potatoes slightly.
Bake till top is nice and crisp
For the cabbage rolls
Meanwhile prepare the cabbage rolls by gently cooking the bacon for a few minutes, take out, and add the mushrooms -I used 500 g of mushrooms as I wanted them as a side dish also. Do not cook either for long as they will be baked when inside the cabbage rolls.
Separate the outside large cabbage leaves carefully, trying not to tear them -they will get some tears but I found putting the cabbage under hot water loosened each leaf slightly.
Put these six leaves in a large pot with a bit of water, and a lid on the pot, and simmer till they become soft and pliable.
This should only take a few minutes
Drain and lay them on a board. Cut out the thick, middle stalk.
I cut up these stalks into small pieces, and put them over the cabbage just before I put it in the oven.
Put a piece of bacon on each cabbage leaf, followed by the chicken breast.
Then add some of the dried cranberries, some mushrooms, and pepper.
Wrap the cabbage leaves around the chicken to turn them into parcels.
Put them in a dish which has been buttered, or use baking paper, (add the stalk pieces on top, if using) cover with foil and bake about 40 - 45 minutes.
You can add the cabbage leaves to the oven when the potatoes have about 40 minutes left to cook.
Serve and decorate with strips of red capsicum or parsley (optional)