Filled savoy cabbage packets

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the potatoes and boil them with their skins in water for about 20 minutes. Remove 8 savoy cabbage leaves and cut in half. Blanch in salt water, rinse in ice water and drain. Chop the rest of the savoy cabbage. Clean and quarter the mushrooms. Sweat both in 1 tablespoon of butter. Season with salt, pepper and nutmeg. Stir cream cheese and egg yolk until smooth. Fold in savoy cabbage and mushrooms. Dab savoy cabbage leaves dry. Spread the cream cheese mixture in the middle of the savoy cabbage leaves. Fold the leaves into a package. Pin them with wooden skewers. Heat the oil. Sauté the savoy cabbage packets briefly. Top up with 200 ml stock. Leave to stand for 10 minutes. Peel, wash and chop the carrots. Peel and chop the onion and sauté with the carrots in 1 tablespoon butter. Fill up with remaining stock and cream and cook for 10-12 minutes. Puree with the cutting stick of the hand mixer. Season to taste with salt, pepper and nutmeg. Peel potatoes, cut in half, roll in sesame seeds and fry in remaining butter until golden brown. Serve the savoy cabbage parcels garnished with the sesame potatoes, carrot sauce and a bouquet of parsley

2. 2

   Cutlery: Boda Nova

3. 3

   Scarf: Meyer Mayor

Nutrition Facts

KCAL
970 kcal

CARBS
121 g

FATS
34 g

PROTEINS
38 g