Savoy Cabbage Balls

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	35 mins
Total Time	50 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

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.
Grate or chop the carrot and leek and mix with the cheese, egg and minced meat. Season to taste with salt and pepper.
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.
Place with the folded side in a greased baking dish or directly on a baking sheet.
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.
Tip: The savoy cabbage balls can also be made in a steamer.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.