Stuffed Savoy Cabbage with Potato-Cauliflower Purée

Zutaten

• ✓1 large (approx. 800g) Savoy cabbage
• ✓150 g Ground meat
• ✓50 g Bacon cubes
• ✓1 small, finely diced Onion
• ✓1 finely chopped Garlic clove
• ✓50 ml White wine
• ✓100 ml Vegetable broth
• ✓1 tbsp, chopped (parsley, thyme) Fresh herbs
• ✓to taste Salt
• ✓to taste Pepper
• ✓some for frying Oil
• ✓400 g (starchy) Potatoes
• ✓300 g Cauliflower florets
• ✓50 g Butter
• ✓100 ml (or cream) Milk
• ✓a pinch Nutmeg

Zubereitung

1. 1

   Carefully prepare the Savoy cabbage: cut out the core in a wedge shape without damaging the outer leaves. Separate the leaves individually. Cut thicker leaf ribs flat. Set aside 4-6 large leaves and finely chop the rest.

2. 2

   Blanch the reserved Savoy cabbage leaves in boiling salted water for about 2-3 minutes, then shock in ice water and let drain well. Gently flatten the thicker leaf ribs.

3. 3

   For the filling: fry the bacon cubes in a pan until crispy, then remove. In the rendered fat, sauté the diced onion and chopped garlic until translucent.

4. 4

   Add the ground meat and fry until crumbly. Deglaze with white wine and let reduce.

5. 5

   Add the chopped Savoy cabbage remnants, vegetable broth, chopped herbs, salt, and pepper. Mix everything well and let simmer for about 10 minutes until the liquid is almost completely absorbed. Allow to cool.

6. 6

   For the purée: cook the potatoes and cauliflower florets separately in salted water until soft.

7. 7

   Drain the potatoes and let them steam dry. Drain the cauliflower and let it drain well as well.

8. 8

   Pass the potatoes and cauliflower through a potato ricer or mash finely with a masher. Do not blend, or it will become sticky!

9. 9

   Stir in the butter and warm milk (or cream) into the purée until creamy. Season with salt and freshly grated nutmeg.

10. 10

    Mix the cooled ground meat-Savoy cabbage mixture with the fried bacon.

11. 11

    Lay out the blanched Savoy cabbage leaves (possibly overlapping), spread the ground meat filling on top, and roll the leaves into parcels.

12. 12

    Place the Savoy cabbage parcels side by side in an ovenproof dish.

13. 13

    Spread the potato-cauliflower purée around the parcels or serve as a quenelle beside them.

14. 14

    Bake everything in a preheated oven at 180°C (top/bottom heat) for about 25-30 minutes until the cabbage parcels are cooked and the purée is slightly browned.

15. 15

    Serve hot.