How to make
Wash the chicken legs and dry them. Sprinkle with curry and leave in a plate.
Remove the outer leaves and core of the cabbage, chop the rest finely and mash with a little salt. Heat oil in a pot with the chopped cabbage.
Saute until it shrinks in volume. Pour in the chopped tomatoes, add paprika, black pepper grains and bay leaf.
Pour in water so it doesn't burn. Cook 15 min. and add the chicken legs, press down on them to cover with the cabbage.
Cook another 15 min. until the meat is semi-cooked, transfer to a tray, distribute the chicken legs in it.
Bake in a preheated 390°F (200 °C) oven about 20-30 min. until the meat and cabbage turn a nice golden color. Serve sprinkled with fresh parsley.
