Summary

Ingredients

• 1 kg savoy cabbage
• 1 tablespoon butter
• 2 cloves garlic, chopped
• 50 g bacon (breakfast bacon), sliced, finely diced
• 150 g mushrooms, finely chopped
• 2 tablespoon porcini mushrooms, dried, soaked for 30 minutes
• 50 ml cream
• Parsley, chopped
• nutmeg
• 350 g minced meat
• 1 egg (s)
• 2 teaspoons mustard
• 1 tablespoon tomato paste
• salt and pepper
• 150 g crème fraîche
• 6 tablespoon milk
• 150 g mountain cheese, Gruyere or medieval Gouda, rated
• possibly soy sauce

Print Recipe Pin Recipe

Instructions

1. Remove the outer, loose savoy cabbage leaves and finely chop the beautiful parts. Quarter the savoy cabbage, cut the stalk a little flat, but do not remove it. The neighborhoods still have to stick together well. Blanch in plenty of salted water for 5-7 minutes, rinse and drain.
2. Puree the porcini mushrooms with the soaking water.
3. Leave the bacon in the butter, sauté the onion and garlic, add the mushrooms, the porcini mushroom puree and the chopped savoy cabbage and cook until the liquid has evaporated. Mix in the parsley and season with salt, pepper and a little nutmeg. Set aside and let cool.
4. Knead the mince, egg and the remaining ingredients and mix in the cooled vegetable mixture. Taste again.
5. Spread this mixture evenly between the individual savoy cabbage leaves, this is best done with your fingers. Place the quarters in a baking dish.
6. Mix the creme fraiche with the milk, pour over the savoy cabbage quarters and sprinkle with the grated cheese.
7. Baked in the oven at 200 degrees for 35-40 minutes until golden brown.