Savoy Cabbage Rolls with Plum Sauce
- 12 size Savoy cabbage
- 80 grams almonds (shaved)
- 2 scallions
- 2 Chicken breasts
- 1 egg white
- 1 tablespoon light soy sauce
- 1 teaspoon freshly chopped ginger
- cayenne pepper
Rinse the cabbage, then blanch in boiling salted water for 2 minutes. Remove, transfer to an ice water bath to cool, and drain.
Toast the almonds in a dry pan until golden brown. Cool slightly, then finely chop.
Rinse, trim, and slice the scallions.
Chop the chicken with a large knife. Mix with the almonds (reserving 2 tablespoons for garnish), scallions, egg white, soy sauce, and ginger. Season with salt and the cayenne pepper.
Portion about 2 tablespoons of the meat mixture onto each of the savoy leaves. Roll the cabbage leaves, and secure with toothpicks.
Place the cabbage rolls in a steaming basket, cover, and cook for 12 minutes.
Coarsely chop the dried plums. Peel, quarter, remove the core, and chop the apples. Bring the plums, apples, and 125 ml (approximately 4 ounces) of water to a boil. Add the cinnamon, honey, and ginger, and simmer for 10-15 minutes. Puree the plum mixture and season to taste with lemon juice. Serve the cabbage rolls with the plum sauce, and garnish with the remaining almonds.