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1
Make small incisions in the bottom of the cabbage. Boil it in a large pot of salted water for 2-3 mins. Remove from the water, then remove and set aside the outer leaves. Repeat the process so that you have 8 large leaves for the rolls. Pat the leaves dry then slice them down the thick rib so that the leaves lie flat. Thinly slice the remaining cabbage.
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2
Heat the butter in a saucepan, add the sliced onion and saute for 3-4 mins. Add the cabbage, vinegar and apple juice to the pan then stir in the bay leaf, juniper and clove and season with salt and pepper. Bring to a boil and simmer for 35-40 mins, stirring occasionally.
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3
Preheat the oven to 350u00b0F. To make the rolls, soak the bread in cold water to soften it, then drain and squeeze out the excess liquid. Place the bread, chicken, egg and diced onion in a bowl and knead until smooth. Season then divide into 8 equal portions. Place a portion of the mixture on one edge of a cabbage leaf and roll while tucking in the edges to create a closed parcel. Repeat to create 8 rolls and secure with wooden skewers. Heat 1 tbsp oil in a roasting pan, add the rolls and fry, turning for 2-3 mins. Pour in the stock, add the oregano and bake for 25-30 mins.
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4
Meanwhile, cook the potatoes in boiling salted water for 10 mins. Drain and allow them to steam for 5-10 mins. Heat 2 tbsp oil in a large frying pan and add the potatoes. Fry for 5-10 mins, turning, until golden. Season.
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5
Remove the cabbage rolls from the pan and keep warm. Pour the liquid from the pan through a sieve into a saucepan and bring to a boil. Stir in the powdered gravy and allspice and season to taste. Divide the rolls and potatoes between 4 plates and top with the gravy. Serve with the braised cabbage on the side.
