Summary

Ingredients

• 6 leaves savoy cabbage, large
• 50 g pine nuts
• 2 shallot (s)
• 1 teaspoon clarified butter
• 150 g oat cream cheese
• 2 teaspoons cream
• salt and pepper
• 1 egg (s)
• Breadcrumbs
• sesame
• some clarified butter for frying

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Instructions

1. Remove 6 outer leaves from a head of savoy cabbage and blanch in boiling salted water. Drain well and pat dry. If the leaves are too wet, the filling will be watered down.
2. Roast the pine nuts in a pan, remove them from the pan and let them cool down.
3. Peel and dice the shallots and sauté them in the hot clarified butter until golden brown. Allow to cool slightly. Mix the goat cheese with the shallots, pine nuts, cream, pepper and a little salt and season to taste. Spread the filling evenly over the leaves. Fold in the sides of the cabbage leaves and then fold them into packages.
4. Beat the egg, mix the breadcrumbs and sesame seeds. First pull the parcels through the egg, then bread them with the mixture of breadcrumbs and sesame seeds. Fry in hot clarified butter.
5. Tip: If you like, you can also add diced Kat ham to the filling. Then the recipe is no longer vegetarian.