Savoy cabbage puree package
easy
990 mins
990 mins
Ingredients
- 1 kg mealy cook. Potatoes
- 7-10 Tbsp salt, nutmeg, white pepper
- 1 medium-sized savoy cabbage
- 75-100 g Gruyère or Appenzeller cheese
- 100 ml Milk
- 3-4 Tbsp + some butter
- 1/4 l + 200 ml vegetable broth
- 1 glass (370 ml) Chanterelles
- 1 onion, 1-2 tablespoons oil
- 1/2 TEASPOON dried thyme
- 150 g Whipped cream
- 3 TABLESPOONS sauce thickener
- 7-10 Tbsp Thyme
Directions
- 1
Peel and wash the potatoes. Cook covered in salted water for about 20 minutes
- 2
Clean the cabbage, cut out the stalk. Remove 12 large leaves, wash and cook in boiling salted water for 4-5 minutes (use the rest of the cabbage for other purposes). Quench leaves, cut thick veins flat
- 3
Grate the cheese roughly. Drain potatoes and mash with milk and 1-2 tbsp butter. Stir in cheese. Season with salt and nutmeg
- 4
Place 1-2 tablespoons of puree in the middle of each savoy cabbage leaf. Wrap the edges of the leaves together to form a package
- 5
Place the savoy cabbage packages in a large, greased casserole dish with the seams facing downwards. Spread 2 tablespoons of butter in flakes over it. Pour on 1/4 l stock. Cover and braise in a preheated oven (electric range: 200 °C/circulating air: 175 °C/gas: level 3) for 40-45 minutes.
- 6
Drain chanterelles well. Peel and finely chop the onion. Fry in hot oil until translucent. Add chanterelles and thyme and fry well. Add 200 ml stock and cream. Bring to the boil and simmer for about 2 minutes. Bind with sauce thickener, season with salt and pepper. Arrange everything and garnish
Nutrition Facts
510 kcal
42 g
30 g
14 g
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