Puff pastry minced paprika roll with creamed savoy cabbage and boiled potatoes

AUTHOR
Avis Adkins
DIFFICULTY
very easy
RATING
4 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 6
  • 1 kg Potatoes
  • 7-10 Tbsp Salt
  • 1 package (270 g) fresh puff pastry for strudel and small pastries (rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
  • 1 red pepper
  • 1 Onion
  • 200 g Pork mince
  • 400 g mixed minced meat
  • 4 TABLESPOONS Breadcrumbs
  • 2 TABLESPOONS Tomato paste
  • 2 Eggs (size M)
  • 7-10 Tbsp Pepper
  • 100 g grated gouda cheese
  • 1 kg Savoy cabbage
  • 3 TABLESPOONS Butter or margarine
  • 7-10 Tbsp grated nutmeg
  • 200 g Whipped cream
  • 250 ml Vegetable broth
  • 1/2 bunch Parsley
  • baking paper
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Wash, peel and cut the potatoes into pieces. Cook in boiling salted water for about 20 minutes. Remove puff pastry from the fridge about 10 minutes before use. Clean, wash and chop the peppers.

  2. 2

    Peel and finely chop the onion. Put the mince, minced meat, 2 tbsp. breadcrumbs, tomato paste and 1 egg in a bowl. Add onion and paprika, season with salt and pepper, knead well. Roll out the puff pastry.

  3. 3

    Sprinkle with 2 tablespoons of breadcrumbs. Spread the chopped mass on top, press down lightly. Sprinkle with cheese. Roll up everything from the short side, press the ends well.

  4. 4

    With the seam facing down, place on a baking tray lined with baking paper. Whisk 1 egg, brush the dough with it. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 40-45 minutes, if necessary cover with foil in the last 10 minutes of the baking time.

  5. 5

    Drain the potatoes and let them cool down. Clean, quarter and wash the cabbage. Remove stalk and cut cabbage into strips. Heat 1 tbsp. fat in a pot. Sauté the savoy cabbage in it while turning, season with salt, pepper and nutmeg.

  6. 6

    Add cream and stock and bring everything to the boil while stirring. Braise the savoy cabbage at low heat for 15-20 minutes.

  7. 7

    Take the roll out of the oven and let it rest for 5 minutes. Melt 2 tablespoons of fat in a frying pan. Fry the potatoes for about 5 minutes while turning. Season with salt and pepper. Wash parsley, shake dry.

  8. 8

    Pluck off leaves and chop finely. Season the savoy cabbage again. Cut the roll into slices. Serve with potatoes and savoy cabbage. Sprinkle with parsley.

Nutrition Facts

KCAL
860 kcal
CARBS
48 g
FATS
56 g
PROTEINS
39 g