Cabbage rolls with savoy cabbage, fried chicken, and bell pepper

Remove the thick part of the central vein from the savoy cabbage leaves (6 leaves) and blanch the leaves until soft, or steam them, trying to retain their bright color.

After that, slice the roasted chicken thighs with skin (3-4 pieces) into thin long strips.

Similarly, slice the bell pepper (1/2 piece), and cut the onion (1 onion) into feathers.

In a pan, heat a small amount of oil (2 tbsp of oil) over medium heat, then sauté the onion and pepper until soft.

Next, add the chicken meat and cook for a few minutes until heated through. Season the mixture with salt and pepper to taste.

Now take the blanched cabbage leaves and wrap the filling in them, forming cabbage rolls.

In a large pan, heat 3 tbsp of sesame oil with soy sauce (40 ml) and a small amount of water.

Carefully place the cabbage rolls into the pan, cover with a lid, and heat on low for a few minutes.

Do not cook the cabbage rolls for too long to prevent the cabbage from changing color.

Before serving, sprinkle the cabbage rolls with coarse salt and Espelette pepper (1/2 tsp) to finish the dish.