Stuffed Savoy cabbage rolls with cream sauce

01. March 2017


Hotpan / Durotherm: For 4 persons

 
Difficulty: medium
Time taken: 45 minutes


Ingrediens filling

  • 2 ½ cups flour
  • 2 eggs, beaten until frothy
  • 7 Tbsp water
  • 7 Tbsp milk
  • ½ lb Bündner sausage, cut into small cubes. Other types of sausage can be used such as salami, chorizo, etc.
  • 2 Tbsp chopped parsley
  • 1 Tbsp finely sliced chives
  • 1 Tbsp chopped green peppermint
  • ½ tsp salt
  • Ground pepper, nutmeg
  • Separately: 3oz mountain cheese, grated for sprinkling


Preparatory work filling

  • Place the flour into the bowl, make a hollow in it.
  • Add all ingredients, work into a dough with a paddle or a handheld mixer.
  • Work until bubbles appear in the dough. Allow to rest for approx. 30 minutes covered in the refrigerator.


Preparatory work Savoy cabbage

  • Carefully detach 12 leaves from a large savoy cabbage.
  • Fill the Hotpan/Durotherm half-full with water, place the steamer on top together with the lid. Heat on high.
  • Blanche the leaves in steam for 2-3 minutes.
  • To stop the cooking process place the leaves in cold water.
  • Then pat the leaves dry with kitchen towel or spin dry with the salad spinner


Preparation

Cut out thick leaf ribs in a wedge shape. Place 1 Tbsp of the filling onto the leaf, fold in the long sides onto the filling and roll up in the direction of the leaf tip to make a small parcel.

Lay the parcels onto the steamer insert and cook for 10 minutes, then place in an oven dish and keep warm.
 

Preparation sauce

Prepare 200 ml instant beef bouillon.
Heat up 200 ml cream with the bouillon, season to taste with pepper and nutmeg.
 

To serve

Distribute the sauce over the rolls and sprinkle with grated mountain cheese. Serve in a soup bowl or similar.
 

Equipment

HOTPAN® Cook & Serveware 3 Quart Casserole
DUROTHERM® Braiser 2.5 Quart
Durotherm steamer insert 22cm
Metal bowl
Handheld mixer
Oven dish
 

Tip

The rolls freeze really well. This means you always have a fresh supply.
 
 

Source: Kuhn Rikon AG


Kuhn Rikon AG

Stuffed Savoy cabbage rolls with cream sauce