Savoy cabbage roulade with bread dumpling sausage filling

Name: Savoy cabbage roulade with bread dumpling sausage filling
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 Bread rolls from the previous day; 150 ml Milk; 1 (approx. 1.1 kg) Head Savoy cabbage; 200 g Pork sausage; 2 Onions; 3 TABLESPOONS Butter; 1 collar Parsley; 2 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 2 TABLESPOONS Oil; 600 ml Vegetable broth; 2 TEASPOONS Cornstarch; 200 g Whipped cream; 1 TABLESPOON grainy mustard; 7-10 Tbsp little wooden skewers

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 Bread rolls from the previous day
150 ml Milk
1 (approx. 1.1 kg) Head Savoy cabbage
200 g Pork sausage
2 Onions
3 TABLESPOONS Butter
1 collar Parsley
2 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
2 TABLESPOONS Oil
600 ml Vegetable broth
2 TEASPOONS Cornstarch
200 g Whipped cream
1 TABLESPOON grainy mustard
7-10 Tbsp little wooden skewers

Directions

1
Cut the rolls into fine slices. Bring the milk to the boil and pour over the rolls, let it stand for about 30 minutes. Clean and wash the cabbage and remove 8 large outer savoy cabbage leaves. Blanch the cabbage leaves in portions in boiling water for about 2 minutes, then drain. Cut the middle ribs flat. Cut the rest of the cabbage into strips.
2
Remove the skin from the sausage. Cut the sausage into small cubes. Peel and finely chop the onions. Heat 1 tbsp. butter, fry the sausage and half of the diced onions. Wash parsley and shake dry. Pluck off leaves and chop finely. Put something aside for garnishing. Knead the eggs, sausage mixture and parsley into the bread roll mixture. Season with salt, pepper and nutmeg
3
Form the dumpling mixture into 8 oval dumplings. Place one dumpling on each cabbage leaf. Wrap the edges of the cabbage and roll up. Fix with wooden skewers. Heat oil in a roasting pan. Fry the cabbage rolls lightly all around. Deglaze with 500 ml broth and braise covered for about 30 minutes.
4
Heat 2 tablespoons of butter in a saucepan. Fry the rest of the onions until translucent. Add the savoy cabbage and 100 ml stock and stew in a closed pot for about 15 minutes. Season to taste with salt, pepper and nutmeg
5
Stir the starch and cream until smooth, thicken the stewed stock with it, bring to the boil again. Season sauce with salt, pepper and mustard. Sprinkle with parsley and serve