Savoy cabbage roulades with dumpling sausage filling

Name: Savoy cabbage roulades with dumpling sausage filling
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 4 Bread roll (from the previous day); 150 ml Milk; 1 (approx. 1 kg) savoy cabbage; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 200 g Pork sausage; 2 medium-sized onions; 3 TABLESPOONS Butter; 1 collar Parsley; 2 Eggs (Gr. M); 2 TABLESPOONS Oil; 1 TABLESPOON grainy broth; 200 g Whipped cream; 2 TEASPOONS Cornstarch; 1-2 TABLESPOONS grainy mustard; 7-10 Tbsp wooden skewers

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

4 Bread roll (from the previous day)
150 ml Milk
1 (approx. 1 kg) savoy cabbage
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
200 g Pork sausage
2 medium-sized onions
3 TABLESPOONS Butter
1 collar Parsley
2 Eggs (Gr. M)
2 TABLESPOONS Oil
1 TABLESPOON grainy broth
200 g Whipped cream
2 TEASPOONS Cornstarch
1-2 TABLESPOONS grainy mustard
7-10 Tbsp wooden skewers

Directions

1
Cut the buns into small pieces. Bring the milk to the boil, pour over it and soak for about 30 minutes. Clean and wash the cabbage and remove 8 large leaves. Blanch in portions in plenty of boiling salted water for about 2 minutes.
2
Drain and cut the middle ribs flat. Cut the rest of the cabbage into strips.
3
Peel the skin off the sausage. Finely dice the sausage. Peel and finely dice onions. Heat 1 tablespoon butter. Fry sausage and half onions in it. Wash parsley, shake dry and chop finely.
4
Put something aside for garnishing. Knead the rest of the parsley, sausage mixture and eggs into the roll mixture. Season well with salt, pepper and nutmeg.
5
Form the dumpling mixture into 8 oblong dumplings. Place 1 dumpling on each cabbage leaf. Cover the cabbage edges and roll up into roulades. Fix with wooden skewers. Heat oil in a roaster. Brown the roulades in it all around.
6
1⁄2 Pour on l water, bring to the boil, stir in stock. Cover and stew for about 30 minutes.
7
Heat 2 tablespoons of butter in a large saucepan. Fry the rest of the onions and savoy cabbage. Season with salt and pepper. Pour in about 100 ml water, bring to the boil, cover and stew for 10-15 minutes.
8
Take out the roulades. Pour the cream into the steaming stock, bring to the boil. Stir the starch and 2 tablespoons of water until smooth, thicken the stock with it. Season sauce with mustard, salt and pepper. Arrange everything and sprinkle with the rest of the parsley.