Lazy cabbage rolls

Ingredients

·       1 head of cabbage

·       4 pieces of chicken thighs

·       1-2 cloves of garlic

·       Olive oil (or lard)

·       Meat broth, preferably homemade, or water.

·       Salt and pepper

Directions

1.     Remove any wilted outside leaves from the cabbage. Split it in half vertically, then in half again, so you have four quarters. Trim the core from each quarter, then cut the quarters horizontally into strips, either thick or thin accordingly to your taste.

2.     In a wok, gently cook the 1 cm pieces of chicken thighs and garlic in olive oil (or lard) until they are just done.

3.     Add the fat accumulated in the wok and cabbage to a separate enamel pot, season with salt and pepper, and turn until the cabbage is covered all over with the seasoned fat. Let the cabbage simmer, uncovered, for a few minutes, stirring from time to time. Add enough broth (or water) to cover the cabbage. Cover the pot and let the cabbage braise over very low heat for about 30 minutes or so, or until the cabbage is perfectly tender and the liquid has almost entirely evaporated. (If there is still a lot of liquid in the pot, you can simply boil it off over high heat.) Add some lemon juice.

4.     Mix the meat with the cabbage. Serve hot. The dish can be made ahead and reheated. In fact, it tastes even better the day after than when freshly made.