• Prep Time: 15 minutes Cooking Time: 30 minutes

• Serves: 4

Ingredients

• 1 medium onion, finely chopped
• 10ml curry powder
• 5ml ground cumin
• 2 small Freshline Granny Smith apples, unpeeled and grated or finely chopped
• +- 450g chicken mince
• a handful chopped fresh dhania
• 8 medium size cabbage leaves
• 200ml pouch creamy curry sauce

Method

1. Preheat oven to 180ºC.
2. Lightly brown the onion, curry powder, cumin, apple and chicken in a pan for 3-4 minutes. Set aside and add the dhania.
3. Pour boiling water over the cabbage leaves to soften them slightly which helps the parcel rolling process.
4. Spoon the chicken mixture evenly between the leaves, and roll them up tightly, encasing the filing securely. Secure with a toothpick if required.
5. Place each parcel, seam-side down and packed close together, into a small casserole dish. Pour over 125ml hot chicken stock. Cover and bake for 30 minutes until the leaves are tender.
6. Serve with cooked rice, and warmed curry sauce.