Take chicken leg skin, remove bones from fillet, chop the fillet.

Shred cabbage and fry in butter with sliced mushrooms, ham, chicken fillet and onion, cool, then mix with grated cheese.

Fill the skin in with prepared stuffing, stick with picks, dip in whisked egg, cover with flour and bake in oven for 20-25 minutes.

When serving, garnish with fresh or marinated vegetables.