Savoy cabbage rolls au gratin with feta

Name: Savoy cabbage rolls au gratin with feta
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Savoy cabbage; 7-10 Tbsp salt, pepper, nutmeg; 200 g Feta or sheep's cheese; 8 discs cooked ham (approx. 30 g each); 7-10 Tbsp Grease; 1 Onion; 2 tablespoons (40 g) butter/margarine; 2 heaped Tbsp Flour; 1/4 l Milk; 1 TEASPOON Vegetable broth; 2 TABLESPOONS Almond kernels

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Savoy cabbage
7-10 Tbsp salt, pepper, nutmeg
200 g Feta or sheep's cheese
8 discs cooked ham (approx. 30 g each)
7-10 Tbsp Grease
1 Onion
2 tablespoons (40 g) butter/margarine
2 heaped Tbsp Flour
1/4 l Milk
1 TEASPOON Vegetable broth
2 TABLESPOONS Almond kernels

Directions

1
Cleaning the savoy cabbage. Remove 16 leaves, wash. Pre-cook in boiling salted water for 4-5 minutes (possibly stew the rest of the cabbage and serve with the casserole). Quench, dab dry. Cut thick leaf veins flat
2
Cut the feta into 8 pieces. Place 2 cabbage leaves on top of each other. Cover each with a slice of ham and a piece of feta and roll up. Place them in a greased flat casserole dish with the seam facing down. Pre-bake in the preheated oven (electric cooker: 200 C/circulating air: 175 °C/gas: level 3) for approx. 15 minutes
3
Peel and chop the onion. Steam in hot fat in a pot until translucent. Briefly sauté the flour in it. Stir in 1/4 l water, milk and stock. Bring to the boil, simmer for about 5 minutes
4
Roughly chop the almonds. Grate butter cheese, melt half in the sauce. Season to taste and pour over the rolls. Sprinkle with rest of cheese and almonds. Bake at the same temperature for 20-25 minutes. Serving with: Boiled potatoes
5
Drink: cold beer