Hungarian Cottage Cheese Spread (Körözött) in Cabbage Leaves

3 large savoy cabbage leaves (70 g)
3 slices chicken breast ham or pork loin ham (33 g, with at least 85% meat content)
300 g low-fat curd cheese (Hungarians call it túró) can be replaced with Cottage Cheese
80 g sour cream (12% fat)
5 g sweet red paprika powder (Hungarian)
salt
ground black pepper
ground cumin seeds to taste
1 spring onion (25 g)

Remove three nice leaves from the cabbage head. The easiest way to do this is to cut around the core and peel the leaves off starting from the bottom. It’s fine if the leaves do not stay perfectly intact. Cut out the thicker stem parts from the leaves so they will be easier to fold. Wash them thoroughly.
Place the leaves into boiling salted water and steam/cook them until tender. Once the leaves are soft, remove them, let them drain, and allow them to cool.
In a bowl, mix the cottage cheese with the sour cream and spices. Add the chopped spring onion as well.
Once the cabbage leaves have cooled, spread them out on a plate. Place a slice of ham onto each leaf, then add the cottage cheese spread filling on top. Fold in the two sides of the leaf, then roll it up.
You can eat the stuffed cabbage leaves immediately or store them in the refrigerator for dinner later.
Serve with a few spoonfuls of sour cream.

1 roll

Energy: 177 calories

Protein: 20 grams

Carbohydrates: 9 grams

Fat: 7 grams