Stuffed savoy cabbage bags on carrot sauce
easy
50 mins
50 mins
Ingredients
- 1 Head Savoy cabbage
- 7-10 Tbsp Salt
- 750 g Carrots
- 1 Onion
- 500 g Poultry minced meat
- 7-10 Tbsp (possibly even by the wolf
- 7-10 Tbsp turn)
- 1 Egg
- 7-10 Tbsp Pepper
- 200 g Whipped cream
- 1-2 TABLESPOONS green peppercorns
- 1 TABLESPOON sauce thickener
- 7-10 Tbsp Curry
- 1 pinch Sugar
- 7-10 Tbsp Carrot Green
Directions
- 1
Remove the savoy cabbage leaves and blanch in boiling salted water. Möh-ren peel. Dice half finely, also blanch. Peel and chop onion. Knead minced meat, onion, egg and half of the carrot cubes.
- 2
Season with salt and pepper. Form balls from the dough, depending on the size of the cabbage leaf, wrap in 1 or 2 savoy cabbage leaves and bind. Heat up salted water. Cover the savoy cabbage bags and let them simmer for about 15 minutes. In the meantime cut the carrots into large pieces. Cook in 200 ml boiling salted water for about 12 minutes. Then puree. Add cream, peppercorns and remaining carrot cubes and bring to the boil. Stir in sauce thickener.
- 3
Cook in 200 ml boiling salted water for about 12 minutes. Then puree. Add cream, peppercorns and remaining carrot cubes and bring to the boil. Stir in sauce thickener. Season to taste with salt, pepper, curry and sugar. Serve everything garnished with carrot green
- 4
Preparation time approx. 50 minutes
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