Savoy Cabbage Balls

Summary

Ingredients

• 12 large savoy cabbage leaves
• 500 g round poultry
• 1 cup cottage cheese
• 100 g parmesan, freshly rated
• 100 g leeks
• 1 carrot (s)
• 1 egg (s)
• some olive oil
• salt and pepper

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Instructions

1. Wash the savoy cabbage and remove the stalk. Blanch in boiling salted water for approx. 5 minutes, then rinse in cold water immediately and pat dry.
2. Grate or chop the carrot and leek and mix with the cheese, egg and minced meat. Season to taste with salt and pepper.
3. Line a soup ladle with 1 - 2 savoy cabbage leaves so that the ends overlap slightly. Fill with a good tablespoon of the mince mixture and fold the overlapping leaf ends over the mince mixture.
4. Place with the folded side in a greased baking dish or directly on a baking sheet.
5. Brush the savoy cabbage balls with a little olive oil and fry them in the preheated oven at approx. 150 ° C for approx. 30 minutes on the middle rack.
6. Tip: The savoy cabbage balls can also be made in a steamer.