Savoy cabbage with minced meat filling

Name: Savoy cabbage with minced meat filling
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 1 Head Savoy cabbage (about 1 kg); 7-10 Tbsp Salt; 2 Onions; 750 g mixed minced meat; 2 Eggs; 100 g Breadcrumbs; 1-2 TEASPOONS Mustard; 7-10 Tbsp Pepper; 40 g Grained vegetable broth; 1 kg Potatoes; 1 kg Carrots; 1 collar parsley, dill and chives; 7-10 Tbsp Kitchen yarn

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

1 Head Savoy cabbage (about 1 kg)
7-10 Tbsp Salt
2 Onions
750 g mixed minced meat
2 Eggs
100 g Breadcrumbs
1-2 TEASPOONS Mustard
7-10 Tbsp Pepper
40 g Grained vegetable broth
1 kg Potatoes
1 kg Carrots
1 collar parsley, dill and chives
7-10 Tbsp Kitchen yarn

Directions

1
Clean and wash the savoy cabbage. Cover and cook in a large pot in plenty of boiling salted water for about 10 minutes. Remove the cabbage and let it cool down a little. Peel and finely chop the onions. Knead minced meat with onions, eggs and breadcrumbs. Season to taste with mustard, salt and pepper. Place the savoy cabbage on a tea towel with the stalk upwards.
2
Cut out the stalk generously. Remove the outer leaves and brush with some minced meat. Continue like this until all layers of leaves are coated with minced meat. Finish with a layer of minced meat. With the help of the tea towel, tie the stuffed cabbage leaves together again to form a head. Tie tightly with kitchen twine. Boil up the stock in a large pot with about 5 litres of water. Put the cabbage in so that it is covered. Cover and let it simmer at low heat for about 1 hour. Peel and wash the potatoes and carrots. Quarter potatoes lengthwise and cut carrots into diagonal slices. Add potatoes and carrots to the stock about 25 minutes before the end of the cooking time. Wash the herbs. Put something aside for garnishing.
3
Put the cabbage in so that it is covered. Cover and let it simmer at low heat for about 1 hour. Peel and wash the potatoes and carrots. Quarter potatoes lengthwise and cut carrots into diagonal slices. Add potatoes and carrots to the stock about 25 minutes before the end of the cooking time. Wash the herbs. Put something aside for garnishing. Chop the rest. Take cabbage out of the water and let it drip off a little. Remove cloth and arrange savoy cabbage in a large, flat bowl. Remove the boullion potatoes from the pot with a skimmer. Place around the cabbage and cover with stock. Sprinkle with the herbs. Combine the remaining herbs as bouquets and garnish with them
4
Chop the rest. Take cabbage out of the water and let it drip off a little. Remove cloth and arrange savoy cabbage in a large, flat bowl. Remove the boullion potatoes from the pot with a skimmer. Place around the cabbage and cover with stock. Sprinkle with the herbs. Combine the remaining herbs as bouquets and garnish with them