Braised Cabbage Rolls

Remove the outer leaves from the cabbage and then carefully separate 16 of the largest, prettiest leaves. Cut out the thick veins.

Blanch the cabbage leaves in a large pot of boiling salted water for 30 seconds. Lift out with a slotted spoon and drain well.

Halve remaining cabbage with a large knife, cut out the core and cut the cabbage into thin strips.

Peel the onions and garlic and chop very fine.

Rinse the lemon in hot water, wipe dry and finely grate the zest. Set aside on a small plate.

Rinse the parsley, shake dry, pluck leaves and chop finely.

Rinse the chicken fillets, pat dry, finely chop with a large knife or in a food processor and place in a bowl.

Add the parsley, egg, lemon zest, garlic and half the onions to the chicken. Season with salt, pepper and paprika and mix thoroughly.

For each roll, lay 2 of the reserved cabbage leaves slightly overlapping on a work surface. Place chicken mixture on top, dividing evenly.

Fold cabbage over the filling and roll up firmly. Wrap with kitchen twine or seal with toothpicks.

Heat the oil in a large Dutch oven or a roasting pan over medium heat. Cook the cabbage rolls until seared all over, then remove from pan.

Stir the remaining onion and tomato paste in the pan and cook, stirring, 1 minute. Add cabbage strips and cook until coated, stirring.