Summary

Ingredients

• 1 kg Swiss chard
• 100 g carrot (s)
• 1 onion (s)
• 3 tablespoon butter
• 250 g sausae meat (bratwurst mixture), fresh, raw
• 300 g minced meat, mixed
• 2 tablespoon crème fraîche
• 2 egg (s)
• 1 pinch (s) salt and pepper
• 0.5 teaspoon ½ lemon (s), unsprayed, grated zest
• 125 ml white wine, drier
• 125 ml sweet cream
• 1 squirt lemon juice
• Cayenne pepper

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Instructions

1. Clean the chard and remove the thick leaf stalks up to the base of the leaves, cut the leaf vein flat. Briefly blanch the leaves in boiling water so that they become supple. Then immediately rinse in cold water and drain on a kitchen towel.
2. Peel and finely dice the carrots and onions, finely dice the chard stalks. Steam the onion in 1 tablespoon butter until soft. Add carrots and chard stalks and sauté until soft. Let the vegetables cool down.
3. Prepare a batter from the sausage mixture, minced meat, crème frâiche, eggs and vegetables and season with salt, pepper and a little grated lemon zest. Now spread the chard leaves on the work surface. Place a tablespoon of the filling on each leaf and wrap in the chard leaf. Tie together with a sturdy cotton thread. Heat the remaining butter in a roaster and fry the rolls in it on all sides. Deglaze with white wine and pour on the cream. Cover with a fire-proof lid or aluminum foil.
4. Cook in a preheated oven at 200 ° C for about 30 minutes. Take out the rolls and arrange on a preheated plate.
5. Whip the sauce, season with salt, pepper, lemon juice and a little cayenne pepper and serve separately with the rolls.
6. Rice, butter potatoes or ribbon noodles go well as a side dish