Feta – Savoy Cabbage Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 16 leaves savoy cabbage
- 200 g feta cheese
- 150 g rated cheese (e.. Gouda), rated
- 2 tablespoon pine nuts
- 100 g sour cream
- 1 cube vegetable stock
- 1 onion (s)
- Seasoned Salt
- nutmeg
- pepper
- salt
Print Recipe
Pin Recipe Instructions
- Peel off the savoy cabbage leaves, wash and pre-cook in salted water for approx. 4-5 minutes. Quench, pat dry with kitchen paper and cut thick leaf veins so that the leaf lies flat or can be rolled.
- Cut the feta cheese into 8 pieces.
- Place 2 savoy cabbage leaves on top of each other, put a piece of feta on top and roll up carefully. Place in a baking dish with the seam facing down.
- Chop the onions and cook until translucent in a saucepan.
- Bring about 1/4 liter of water in the pot with the onion with the vegetable stock cube to the vegetable stock, add the sour cream and 50 grams of grated cheese. Season everything with salt, pepper and nutmeg.
- Pour the resulting sauce over and between the savoy cabbage rolls.
- Scatter the rest of the grated cheese and pine nuts on top.
- Put the whole thing in the oven at 200 degrees for about 35 minutes (depending on the oven), until the cheese is nice and crispy.
- Potatoes can be served with it.
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