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

  • 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
Savoy Cabbage Balls
Savoy Cabbage Balls

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.

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