Summary

Ingredients

• 1 small savoy cabbage
• 500 g minced meat, mixed
• 50 g bacon, mildly smoked
• 1 tablespoon pine nuts
• 2 onions)
• 100 ml vegetable stock
• 100 g cream
• 1 tablespoon breadcrumbs
• 2 egg (s)
• Nutmeg, freshly grated
• Salt and pepper, from the mill
• Vegetable fat
• Parmesan, freshly grated

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Instructions

1. Carefully peel off approx. 8 beautiful large savoy cabbage leaves. Bring plenty of salted water to the boil in a large saucepan and blanch the cabbage leaves for 3 minutes, then rinse in a bowl with ice-cold water. Drain and spread on a kitchen towel. Save some of the cooking water.
2. Wash the remaining savoy cabbage with cold water, quarter and cut into small pieces without the stalk. Dice the bacon, peel and finely dice the onions.
3. Roast the pine nuts in a pan until light brown, remove and set aside in a bowl.
4. Now heat the oil in the pan, fry the bacon in it, then add the onions and sweat until translucent. Stir in the chopped savoy cabbage and approx. 100 ml of the cooking water. Cover everything and steam for about 5 minutes over low heat.
5. In the meantime, mix the minced meat well in a bowl with eggs and breadcrumbs, season with the spices and mix in ¼ of the steamed savoy cabbage and pine nuts.
6. Line a greased loaf tin with the savoy cabbage leaves, they should hang well over the edge. Spread the minced meat in it and cover with the overhanging savoy cabbage leaves. Bake in a preheated oven at 180 ° C for about 1 hour. Steam the remaining savoy cabbage in the pan for about 25 minutes on a low heat, stir in the cream, season with the spices and keep warm.
7. Sprinkle some parmesan on the finished savoy cabbage roll and leave it in the oven for a few minutes until the parmesan runs.
8. To serve, place ¼ of the savoy cabbage roll on each plate and spread some savoy cabbage from the pan around it. Serve with mashed potatoes.