Winter? Savoy cabbage!

February 6th, 2018 | main dishes

To me, cabbage rolls belong to winter time such as asparagus and strawberries to the month of June. Savoy is full of vitamin C, iron, magnesium and vitamin B6. So all what you need to get healthy through the dark season. Let’s enjoy the winter!

Savoy cabbage rolls

(4 servings)

1 savoy cabbage (about 1 kg)

cook in whole for 8-10 minutes in a large pot of boiling salted water, remove, drain

take 12 leaves of the cabbage, quarter the remaining cabbage, cut out the core and cut into rough strips

500 g mixed minced meat

1 onion, chopped

2 TS curd

2 TS tomato ketchup

1 ts dried Marjoram

1 TS paprika noble sweet

Salt, pepper

knead a meat dough, season

lay the cabbage leaves on a work surface, cut out the midrib, place a spoonful of meat in the middle of each leave, form small "packets", fix with wood skewers

4 TS clarified butter

sauté until brown from all sides, remove

also fry the remaining cabbage

1 can (425 g) peeled tomatoes

add tomatoes with juice, season with paprika, pepper, salt

place cabbage rolls on the cabbage, stew covered for 30 minutes over medium heat

take rolls out of the pot, keep warm, add

3 TS sour cream

to the cabbage, stir, season with salt and pepper to taste

½ bunch of flat-leaf parsley, chopped

serve sprinkled with parsley

side dish: boiled potatoes or potatoes in the skin

Print Post

Leave me a message

Leave a Reply Cancel reply

March 22nd, 2019 | side dishes

Stuffed Roscoff onions

Onions – in my kitchen nothing works without them. But whoever believes that one tastes like the other has not yet tasted Roscoff onions. The “l’oignon rosé” from Brittany, or Roscoff at Finistère in northwestern Brittany, is so fine and aromatic in taste that it easily becomes the main actor on the plate, for example as a stuffed onion.