Savoy cabbage roulade with poultry filling

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean and wash the savoy cabbage. Remove 8 large leaves. Blanch in boiling salted water for about 3 minutes, rinse with cold water and drain. Dice the meat. Peel and finely dice onions.

2. 2

   Wash the parsley, dab dry, put something aside for garnishing. Chop the rest roughly. Mix the meat, diced onion, parsley and 2 tablespoons of mustard. Season with pepper. Cut thick ribs of cabbage leaves flat.

3. 3

   Put the filling in the middle of the leaves, roll it up and pin it with wooden skewers. Fry in hot fat, deglaze with broth and braise covered for about 25 minutes. Peel and wash the potatoes, cover and cook in boiling salted water for about 20 minutes.

4. 4

   Quarter the remaining savoy cabbage and cut out the stalk. Cut cabbage into fine strips. Peel and wash the carrots and cut them into sticks. Add the savoy cabbage strips and carrots to the rolls approx. 10 minutes before the end of the cooking time and cook until done.

5. 5

   Remove the rolls and keep warm for a short time. Add crème fraîche and remaining mustard to the vegetables, bring to the boil again, season with salt and pepper. Arrange rolls, vegetables and potatoes.