Instructions
Preheat oven to 180°C. Line a baking sheet with baking paper. Prepare the cabbage:
Remove the outer leaves of the Chinese cabbage
Slice crosswise into 4cm thick rounds
Carefully remove the core, leaving the rounds intact
Place on the prepared baking sheet
Brush with olive oil and season with salt and pepper
Prepare the filling:
In a large bowl, combine the shredded chicken, sliced mushrooms and egg
Add the sour cream, diced tomatoes, sliced bell peppers and green onions
Mix in the minced garlic and half of the chopped parsley
Season with paprika, salt and black pepper
Mix thoroughly until well combined
Assemble and bake:
Spread the filling mixture evenly over the cabbage steaks
Press gently to ensure it sticks to the cabbage
Bake for 25-30 minutes until the cabbage is tender
Sprinkle with grated cheese
Return to the oven for a further 5-10 minutes until the cheese is melted and golden brown.
Garnish with the remaining parsley before serving
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