Baked Savoy Cabbage Rolls with Feta
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 16 savoy cabbage leaves
- salt and pepper
- 200 g feta cheese or feta cheese
- 8 slices ham, cooked
- 1 onion (s)
- 40 g butter
- 2 tablespoon flour (heaped )
- 250 ml milk
- 1 teaspoon vegetable stock
- 2 tablespoon almond (s), whole kernels
- 75 g cheese (butter cheese), in one piece
- 1 clove garlic
- 250 ml water
- nutmeg
- possibly breadcrumbs
- possibly butter or herb butter
- possibly pine nuts or sunflower seeds
- possibly desiccated coconut
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Wash the savoy cabbage leaves, cut thick leaf veins flat. Blanch in boiling salted water for 4-5 minutes. Cut the feta cheese into 8 pieces.
- Place 2 cabbage leaves on top of each other. Cover with 1 slice of ham and a piece of feta cheese and roll up. Rub a flat baking dish with the clove of garlic and grease. Place the savoy cabbage rolls in the pan with the seam facing down. Pre-bake in a preheated oven (top / bottom heat: 200 ° C, convection: 175 ° C) for approx. 15 minutes.
- Peel and chop the onion. Sauté in the hot butter in the pan until translucent. Briefly sweat the flour in it. Deglaze with water, milk and stock and stir well. Bring to the boil and simmer for about 5 minutes.
- Roughly chop the almonds. Grate the butter cheese, melt half of it in the sauce. Season with salt, pepper and nutmeg and pour over the rolls. Sprinkle with the rest of the cheese and pour the almonds on top. Bake for another 20-25 minutes at the same temperature.
- Boiled potatoes and a cold beer go well with this.
- Tip: You can also get a crispy crust with breadcrumbs and flakes of butter (possibly also herb butter). It gets hearty with sunflower or pine nuts. Exotic with desiccated coconut.
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