Savoy cabbage rolls

Name: Savoy cabbage rolls
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 8 large leaves savoy cabbage; 4 (approx. 700 g) fine, uncooked bratwursts; 1 Onion; 1/2 bunch Chives; 1/2 bunch Parsley; 50 g Butter or margarine; 1/4 l Vegetable broth; 250 g Carrots; 40 g Flour; 1/4 l Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Kitchen yarn

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

8 large leaves savoy cabbage
4 (approx. 700 g) fine, uncooked bratwursts
1 Onion
1/2 bunch Chives
1/2 bunch Parsley
50 g Butter or margarine
1/4 l Vegetable broth
250 g Carrots
40 g Flour
1/4 l Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Kitchen yarn

Directions

1
Wash the savoy cabbage leaves, cut the stalk flat and blanch in boiling water for 2 minutes. Drain and rinse with cold water. Press the sausage meat out of the skin. Peel and finely chop the onion.
2
Wash and chop the herbs (keep some chives). Knead sausage meat with onions and herbs. Spread 2 tablespoons of mixture on each cabbage leaf. Leave a rim of 2 cm width all around.
3
Fold in the long sides and roll up the leaves into roulades. Tie together with kitchen twine. Braise the roulades in 20 g hot fat. Add stock and cook for 15-20 minutes over medium heat. Remove the roulades (keep the steaming liquid) and keep warm.
4
Clean, peel and cut the carrots into small cubes. Melt the remaining fat, sauté the flour in it until golden yellow and deglaze with the steaming liquid and milk, mix well. Bring the sauce to the boil once, add the carrots and cook over a mild heat for 10 minutes.
5
Add the rest of the chives. Arrange the roulades on a plate and pour the sauce over them.