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
Print Recipe
Pin Recipe 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.
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