Stuffed Cabbage Rolls

Cut off the top of the cabbage head and hollow out a hole in the center for the filling, removing some leaves

Pickle the removed leaves, until you get about 2 cups. Reserve

In a large skillet, heat the oil and add the onion and caraway seeds, letting it cook for 2 minutes

Add the chopped cabbage, salt, and pepper to taste

Let it cook, stirring frequently, for 5 minutes

Add 4 tablespoons of red wine vinegar and honey

Cook for another 5 minutes

Transfer the mixture to a large bowl

Melt the butter in the same skillet

Add the apple and chicken cubes, stirring constantly, for 2 minutes

Add the remaining red wine vinegar, parsley, and black pepper (if desired)

Fry for another minute

Combine with the cabbage head and mix well

Fill the cabbage with this mixture

Place the cabbage in a pot and add about 2 cm of water

Bring to a boil, then cover the pot, reduce heat, and simmer for 40 minutes

Serves 6 portions

A Note About Calories: Total value of 1032 or 172 calories per serving

For Freezing: Let it cool completely

Wrap tightly in plastic wrap and then aluminum foil

Label and place in the freezer

For Defrosting: Let it defrost in the refrigerator for one day to the next, in the same wrapping

Remove from plastic wrap and rewrap in aluminum foil

Bake in a preheated oven for 40 minutes or until warm.