Savoy Cabbage Roulades, Classic
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 head savoy cabbage, medium-sized
- 500 g minced meat, mixed
- 1 medium onion (s), finely chopped
- 2 cloves garlic, finely chopped
- 1 liter water
- 1 glass white wine, dry
- 1 anchovy fillet (s)
- 1 roll, hard
- 1 teaspoon mustard
- Salt and pepper - grains, black and green, ground in a mortar
- 2 egg (s)
- some oyster sauce, possibly
- some fish sauce
- some paprika powder, noble sweet
- some cayenne pepper or chilli
- some nutmeg, freshly grated
- Spice (s) your choice
- 2 tablespoon butter
- some flour for the roux
- Olive oil for frying
- Ice - water
Print Recipe
Pin Recipe Instructions
- Prepare savoy cabbage: heat a large saucepan with water, lightly salt. Remove the stalk with a sharp knife. Carefully remove loose leaves and blanch in boiling salted water for about 6 minutes. Take out and soak in ice water, save the blanching water and reduce a little.
- If the leaves can no longer be removed easily, put the entire head of savoy cabbage in the boiling water, quench after a few minutes, remove some leaves and repeat this until all leaves have been accepted.
- First place the quenched leaves on a draining rack, then dry them largely with kitchen towels. Cut the leaf veins flat with a small sharp knife. Chop up the cut ribs and later put them in the roasting pan to stew.
- Starting with the largest sheet, place eight sheets next to each other, then place the next sheets on top of each other, and so on, until all sheets are used up. You then have eight stacks of sheets, the largest at the bottom and the smallest at the top.
- Mix the minced meat with the onion, garlic, anchovy, eggs, the soaked and squeezed bun and the spices and season to taste. Shape it into 8 oblong balls. Each Klops belongs in a pile of sheets. To do this, first wrap the Klops in the small leaves, then in the larger ones. Tie the parcels with kitchen twine.
- Heat olive oil in a sufficiently large roaster, let the roulade packets take a little color all around and then deglaze with wine. Pour on the reduced blanching water, add a little more water if necessary and let simmer for about 1 hour on low heat. Check the liquid, top up if necessary. Then remove the roulades, pour off the liquid in a saucepan, and put the roulades back in the roaster.
- Sweat the butter with the flour, let it brown very lightly (caution: burns easily!) And deglaze with the roasting liquid, add water if necessary. Simmer for at least ten minutes so that the flour binds sufficiently. Then season to taste and mix with a little cream or butter. Spread the sauce around the roulades.
- The best go with it in the classic way: boiled potatoes or dumplings.
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