Puff pastry mince roll on creamed savoy cabbage with roast potatoes

Name: Puff pastry mince roll on creamed savoy cabbage with roast potatoes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 pck. (270 g each) Puff pastry (approx. 24 x 42 cm; refrigerated shelf; from Aunt Fanny); 1 red pepper; 1 Onion; 200 g Pork sausage; 400 g mixed mince; 4 TABLESPOONS Breadcrumbs; 2 TABLESPOONS Tomato paste; 2 Eggs (Gr. M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Gouda (play); 1 kg Potatoes; 1 savoy cabbage; 3 TABLESPOONS Butter; 7-10 Tbsp Nutmeg; 200 g Whipped cream

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

Elegantly wrapped, the paprika mince roast with Gouda and tender cabbage in cream sauce is a Sunday treat

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 pck. (270 g each) Puff pastry (approx. 24 x 42 cm; refrigerated shelf; from Aunt Fanny)
1 red pepper
1 Onion
200 g Pork sausage
400 g mixed mince
4 TABLESPOONS Breadcrumbs
2 TABLESPOONS Tomato paste
2 Eggs (Gr. M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Gouda (play)
1 kg Potatoes
1 savoy cabbage
3 TABLESPOONS Butter
7-10 Tbsp Nutmeg
200 g Whipped cream

Directions

1
Let the puff pastry rest for about 10 minutes at room temperature. Clean and wash the peppers. Peel onion. Dice both finely. Knead well with ground pork, minced meat, 2 tbsp. breadcrumbs, tomato paste, 1 egg, salt and pepper.
2
Unroll puff pastry together with baking paper. Sprinkle with 2 tablespoons of breadcrumbs. Spread the chopped mass on top, press down lightly. Grate cheese over it. Roll up from the short side and place on a baking tray with the baking paper. Whisk 1 egg. Brush the roll with it. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for about 40 minutes.
3
Peel and wash the potatoes and cut them in half lengthwise. Cook in salted water for about 20 minutes. Clean, wash, quarter and cut cabbage into strips. Heat 1 tablespoon butter in a pot. Steam the savoy cabbage in it until transparent. Season with salt, pepper and nutmeg. Add cream and 1⁄4 l water, bring to the boil, cover and stew for about 20 minutes. Drain the potatoes.
4
Take out the chopping roll, let it rest for a short time. Heat 2 tablespoons of butter in a frying pan. Fry the potatoes for about 5 minutes until golden brown. Season with salt and pepper. Season to taste. Arrange everything.
5
So that nothing swells when rolling up, spread the mixture so that about 1 cm remains free around the edge. Roll up tightly with the help of the baking paper.