Cheese Stuffed Cabbage

• 300 g minced chicken
• 4 slices white bread, soaked in ½ glass milk
• 1 bunch sage, finely chopped
• 150 g raclette cheese, grated or chopped
• 1 shallot, chopped
• 2 tomatoes, peeled and chopped
• 1 Savoy green cabbage, washed and leaves separated
• Salt and pepper

Mix the minced chicken with the soaked white bread, sage, raclette, shallot and tomatoes. Shape into 12 balls.

Steam at least 12 cabbage leaves for 8 minutes. Open the steamer and remove the leaves. Fill them with the balls of forcemeat. Press the Vitamin+ booster button and steam for another 7 minutes.

When fi nished cooking, serve the stuffed cabbage rapidly.