Kale Char with Chicken: Tasty, low carb meal

A light meal to start the week: how about this chicken cigar? Low carb, healthy and very good

Cabbage rolls with spices in a version without rice, but with lots of flavour.

Recipe for 2 people.

Classic (no restrictions), Low carb, Gluten free, Gluten and lactose free, Lactose free

Preparation: 01:00

Interval: 00:20

TOOLS

1 cutting board(s), 2 pan(s), 2 bowl(s), 1 colander(s), 1 slotted spoon, 1 tongs

EQUIPMENT

conventional + processor

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients Kale Charutinhos with chicken and spices

– 15 leaf(s) of kale, without the central stem

– 300 g of fresh cauliflower, cut into small grains

– 1/2 onion(s), coarsely chopped

– 1 clove(s) of garlic, coarsely chopped

– 1/2 cup(s) parsley, roughly chopped

– 1/2 cup(s) mint, leaves, roughly chopped

– 300g minced chicken breast (or boneless chicken breast)

– 1 teaspoon(s) of ground cinnamon ^B

– Salt to taste

– Syrian pepper to taste ^B

Finishing ingredients

– lemon to taste, cut into slices

– extra virgin olive oil to taste

– mint to taste (leaves)

– tabasco to taste (optional)

PREPARATION:

1. WBring a pot of water to a boil over high heat to blanch the cabbage leaves.
2. Wash the cabbage leaves and remove the central stem
3. Wash and dry the cauliflower well (florets and stem). Place it in a food processor and process until it becomes small pieces, like grains of rice. Place it in a bowl into which all the other cigar ingredients will then fit. Wash the processor.
4. Peel and coarsely chop the garlic and onion. Wash the parsley and mint, chop them coarsely and leave them to dry on absorbent paper. Save some mint leaves for decoration.
5. Place the onion, garlic, parsley and mint in the food processor and blend until chopped. Remove and mix with cauliflower.

PREPARATION:

Cabbage Charutinhos with chicken and spices – Assembly and Cooking:

1. When the water boils, add the cabbage leaves, overlapping them and let them blanch for 5 minutes. Turn off the heat, remove the leaves from the water and set them aside. Don’t throw away the cooking water because it will be used to cook the cigars.
2. If you purchased whole chicken breast, cut it into medium-sized pieces and process until finely ground.
3. In a bowl, mix the ground chicken with seasonings: ground cinnamon, salt and pepper.
4. Add the seasoned chicken to the bowl with the cauliflower and mix well
5. Line the bottom of a baking tray with 3 or more cabbage leaves, depending on the size of the tray.
6. Start rolling the cigars (the expected yield is 6 per person and may vary based on the size of the cabbage leaves).
7. Open a cabbage leaf on a cutting board, place a portion of the raw filling (about 2 tablespoons per cigar) and start rolling lengthwise, once halfway fold the sides inwards and finish rolling to the end .
8. Heat the water in which you blanched the cabbage leaves while rolling the cigars.
9. Repeat the procedure described in point 7 until the filling is complete.
10. Arrange the cigars, one next to the other, in the pan with the bottom lined with cabbage leaves.
11. Place a ceramic plate over the cigars, so they don’t rise or unravel when you add the water.
12. Season the cabbage cooking water with salt and oil and place it in the pan until it covers the baking dish.
13. Place over high heat and, when the water returns to the boil, reduce the heat to medium.
14. Cook for about 15-20 minutes.
15. Carefully remove the dish using a slotted spoon. Then remove the cigars one by one with tweezers and let them dry a little on absorbent paper.

APPETITE OR DESSERT (optional):

If you have chosen to prepare an appetizer or dessert, take advantage of the cooking time of the cigars to prepare it.

FINALIZATION AND ASSEMBLY:

1. Arrange the cigars on a serving platter or, if you prefer, divide them between plates.

2. Cut the lemon slices and place them next to the cigars.

3. Drizzle the cigars with a drizzle of extra virgin olive oil.

4. Decorate with mint leaves.

5. Serve the Tabasco on the side (optional).

b) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.