Pesto chicken with spinach

Red cabbage rolls

• 600 GRAM CHICKEN FILLET, cut
• 600 GRAM POTATOES, peeled in cubes
• 1 GREEN PEPPER, cut
• 300 GRAM TOMATOES, cut
• 100 GRAM SPINACH, cut
• 4 CARROTS, in cubes
• 4 GREEN ONIONS, cut
• 3 TBSP PESTO
• 1/2 CUP CREAM

• 1 RED CABBAGE
• 2 SLICES WHITE BREAD, in cubes
• 100 GRAM BACON, cut
• 1 ONION, chopped
• 1 APPLE, cleaned and cut
• 1 CUP RED WINE
• 1/2 CUP CREAM
• 1/2 TSP NUTMEG, grated

Cook the potatoes for 12 minutes. Stir fry the onions, carrot and pepper for 5 minutes. Add the chicken and stir fry 10 minutes more. Add the potatoes and fry two minutes more. Now add the tomatoes and the spinach and heat until the spinach has shrunk. Add salt and pepper to taste. Stir the cream and the pesto together and poor over the chicken mixture.

Take 8 nice leaves from the cabbage and boil them 3 minutes in ample water. Cut out the big nerves. In the mean time, fry the bacon and the onion for 5 minutes. Take the pan off the heat, add the bread, wine and cream and soak for 10 minutes. Then add the apple and nutmeg. Spread out 4 cabbage leaves, and put a quarter of the mixture on top of each. Cover each of them with a cabbage leave and form nice rolls. Put the rolls in an oven dish, bake 20 minutes at 200 degrees.