Ingredients
300 g (10 1/2 oz) chicken breast
100 g (3 1/2 oz) raw ham
4 anchovy fillets, in oil
1 egg
2 tablespoons dried chives
100 g (3 1/2 oz) bulghur
1 little savoy cabbage
Salt
Kitchen string

Method
Remove outside leaves from cabbage, put it in a large kettle of salted water and boil for 10 minutes. Meanwhile cook bulghur according to instructions. Generally 100 g (3 1/2 oz) are cooked in 250 ml (8 fl oz - 1 C) water with a quarter of stock cube. Cook over a gentle flame until water is well retired. Let it cool. Grind or mince finely chicken breast, raw ham and anchovy fillets and put in a bowl. Add chives, bulghur and egg. Season to taste with salt and stir accurately with a wooden spoon. When cabbage is cold, detach leaves intact from stalk and lay them out on kitchen table in order to obtain a continuous surface, greater than meatloaf. Put stuffing in center and give it a meatloaf shape; roll it up in anchovy leaves then tie up meatloaf with kitchen string. Put meatloaf in a large saucepan, cover with cold water and bring to boil; keep on cooking, half-covered, for 45 minutes. At this point remove meatloaf from pan, drip very well and put on a small tray. Serve after few minutes, sliced; don't let it cool! If you want, you can dress every slice with extra virgin olive oil.