(Meatloaf in savoy cabbage leaves - Our recipe)

300 g (10 1/2 oz) chicken breast
100 g (3 1/2 oz) raw ham
4 anchovy fillets, in oil
1 egg
2 tablespoons dried chives
100 g (3 1/2 oz) bulghur
1 little savoy cabbage
Salt
Kitchen string

Time:
preparation: 30 minutes
cooking: 70 minutes
Difficulty:
medium difficulty
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Remove the outside leaves from the cabbage, put it in a large kettle of salted water and boil for 10 minutes.
Meanwhile cook bulghur according to the instructions. Generally 100 g (3 1/2 oz) are cooked in 250 ml (8 fl oz - 1 C) water with a quarter of stock cube. Cook over a gentle flame until water is well retired. Let it cool.
Grind or mince finely chicken breast, raw ham and anchovy fillets and put in a bowl. Add chives, bulghur and the egg. Season to taste with salt and stir accurately with a wooden spoon.
When cabbage is cold, detach the leaves intact from the stalk and lay them out on the kitchen table in order to obtain a continuous surface, greater than meatloaf. Put stuffing in the center and give it a meatloaf shape; roll it up in anchovy leaves then tie up meatloaf with kitchen string.
Put meatloaf in a large saucepan, cover with cold water and bring to the boil; keep on cooking, half-covered, for 45 minutes. At this point remove meatloaf from the pan, drip very well and put on a small tray.
Serve after few minutes, sliced; don't let it cool! If you want, you can dress every slice with extra virgin olive oil.

Note

- If you want, you can prepare a tomato sauce for dressing every slice.
- You can cook this meatloaf in another way. Line a plum-cake mould with cabbage leaves, spoon in the stuffing and close up refolding the edges of cabbage leaves. Cook in a bain-marie for 45 minutes. At this point allow to rest a while, remove the water in excess, turn out of the mould and serve.
- You can accompany this dish with carrots.