Stuffed Head Of Savoy Cabbage with Mashed Potatoes

Summary

Ingredients

• 20 g porcini mushrooms, dried
• 250 ml water, lukewarm
• 2 rolls, stale
• 1 head savoy cabbage, approx. kg
• 2 onions)
• 2 cloves garlic)
• 100 g bacon, streaky
• 4 tablespoon oil
• 1 bunch parsley, smooth
• 500 g minced beef
• 2 tablespoon tomato paste
• 2 egg (s)
• 500 ml vegetable stock
• 200 ml cream
• 1 shot wine
• 2 tablespoon cornstarch
• 2 kg potato (s), floury
• 500 ml milk
• 3 tablespoon butter
• salt and pepper
• Cayenne pepper
• Paprika powder, noble sweet
• Nutmeg, grated

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Instructions

1. Soak the mushrooms in a small bowl in 125 ml of lukewarm water. Soak the rolls in the remaining 125 ml of water.
2. If necessary, remove the outer, damaged leaves from the savoy cabbage. Cut the stalk in a cross shape. Bring water to the boil in a large saucepan. The pot needs to be big enough that the whole head of cabbage fits in and can be turned. Put the cabbage in the boiling water and cook for about 8 minutes, turning occasionally. Take out, rinse with cold water, drain on a clean towel and allow to cool. The saucepan will be used again later.
3. Peel and finely dice onions and garlic. Dice the bacon as well. Wash and finely chop the parsley. Heat 2 tablespoons of oil in a pan. Fry half of the diced bacon, then add the garlic and onions and fry until translucent. Stir the parsley into the mixture.
4. Take half of the mushrooms out of the water and drain. Squeeze out the rolls vigorously.
5. Put the minced meat in a large bowl. Mix in half of the mushrooms, the rolls, the bacon and onion mixture, tomato paste and the eggs (by hand or with the dough hook of the hand mixer). Season the mixture well with salt, pepper, cayenne pepper and paprika.
6. When the head of cabbage has cooled down, carefully peel the leaves open one by one from the outside to the inside, so that they still remain on the stalk. The head of cabbage then looks like a large flower. Gently flatten the leaves over and over so that they stay down. The heart of the cabbage usually remains intact because it is still too hard.
7. Spread the minced meat mixture spoon by spoon from the inside out between the cabbage leaves, pressing down as far as possible to the stalk. Enclose each chopping layer by folding up the cabbage leaves. Then comes the next layer of chopping until the mass is used up. Do not fill the two outer leaf layers any more, just fold up. Carefully squeeze the stuffed cabbage and tie it in a star shape with kitchen twine. Help can`t hurt, but you can also do it on your own.
8. Heat the remaining 2 tablespoons of oil in a large saucepan, add the second half of the bacon and fry together with the cabbage. Fry the head briefly all around. Deglaze with the vegetable stock and a dash of wine. Add the other half of the mushrooms along with the soaking water. Stew the cabbage in a closed pot over medium heat for about 90 minutes. If necessary, pour in the broth.
9. Cook the potatoes in their skins, then peel them. Heat the milk and gradually add to the potatoes while they are mashed with the potato masher. Fold in the butter. Season the puree with salt and nutmeg and keep warm.
10. Take the cabbage out of the pot and remove the kitchen twine. Then divide the cabbage into portions with a sharp knife.
11. Boil the roast set with the cream. Mix the cornstarch with a little water until smooth and stir into the sauce with the whisk. Taste the sauce with salt and pepper.
12. Arrange the stuffed cabbage on serving plates with mashed potatoes and sauce.