Savoy cabbage puree package

Name: Savoy cabbage puree package
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg floury potatoes; 7-10 Tbsp Salt; 1 medium head Savoy cabbage; 75-100 g Gruyère cheese; 100 ml Milk; 75 g Butter; 7-10 Tbsp grated nutmeg; 275 ml Vegetable broth (instant); 250 g Chanterelles (or 1 glass; 370 ml); 1 Onion; 1 TABLESPOON Oil; 200 g Whipped cream; 7-10 Tbsp white pepper; 2 TABLESPOONS sauce thickener; 7-10 Tbsp Grease; 7-10 Tbsp Thyme

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg floury potatoes
7-10 Tbsp Salt
1 medium head Savoy cabbage
75-100 g Gruyère cheese
100 ml Milk
75 g Butter
7-10 Tbsp grated nutmeg
275 ml Vegetable broth (instant)
250 g Chanterelles (or 1 glass; 370 ml)
1 Onion
1 TABLESPOON Oil
200 g Whipped cream
7-10 Tbsp white pepper
2 TABLESPOONS sauce thickener
7-10 Tbsp Grease
7-10 Tbsp Thyme

Directions

1
Peel and wash the potatoes and cook them in salted water for about 20 minutes. Clean and wash the savoy cabbage and cut out the stalk. Remove 12 large leaves and blanch in boiling salted water for about 2 minutes (use the rest of the cabbage for other purposes). Cut thick leaf veins flat. Grate cheese roughly.
2
Drain potatoes and mash with milk and 50 g butter. Stir in cheese. Season the puree with salt and nutmeg. Spread the savoy cabbage leaves on the work surface. Spread about 2 tablespoons of puree in the middle of each savoy cabbage leaf. Press the edges of the leaves together over the filling to form a ball. Place the savoy cabbage packages in a greased casserole dish, side by side, with the seams facing downwards. Spread 25 g butter in flakes over the packets. Pour 1/8 litre of stock over it.
3
Spread about 2 tablespoons of puree in the middle of each savoy cabbage leaf. Press the edges of the leaves together over the filling to form a ball. Place the savoy cabbage packages in a greased casserole dish, side by side, with the seams facing downwards. Spread 25 g butter in flakes over the packets. Pour 1/8 litre of stock over it. Braise in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes
4
Clean the chanterelles, wash them if necessary (drain the chanterelles well from the jar). Peel onion and cut into strips. Heat the oil in a pan. Fry the onion until transparent. Add the chanterelles and fry well.
5
Add 150 ml stock and cream, bring to the boil and simmer for about 2 minutes. Add sauce thickener and bring to the boil again. Season to taste with salt and pepper. Arrange savoy cabbage parcels and sauce on plates. Garnish with thyme if desired