Savoy cabbage a la omi
Time
Preparation time: 35 min.
Cooking or baking time: 45 min.
Total preparation time: 1 hr. 20 min.
The recipe I really have from my grandfather, must come from the 50s / 60s. I found handwritten in her big cookbook.
ingredients for 4 persons
- 500 g minced meat (beef or mixed)
- 8 large leaves of savoy cabbage (do not take the outermost, they are usually eaten or "injured")
- 1 medium onion
- Salt, pepper, sweet peppers, rose paprika, (Dijon) mustard, marjoram, nutmeg
- 1 big egg or 2 small eggs
- ground bread or (I say today) breadcrumbs
- 400 ml broth or veal stock
- 300 ml of cream
- smoked bacon
- 1 floury potato or some potato flour
- clarified butter
- kitchen string
preparation
- Remove the savoy from the stalk and peel the leaves carefully. Heat water in the kettle. Put the leaves in a large saucepan and brew with the boiling water. Boil two on the stove, drain and immediately scald ice cold. Carefully lay the leaves individually on kitchen paper.
- Prepare minced meat as follows: Finely chop the onion and fry it a little (in the pot in which the roulades are to be braised later). Remove and allow to cool a little.
- 4 tbsp breadcrumbs for 10 minutes in cream swell (just under 100 ml maybe more, I always do it to feel). The crumbs with the cream should give a creamy solid mass, just like milk soaked in milk and then expressed bread.
- Mix the minced meat with the onions, salt, pepper, sweet pepper, rose paprika, the swollen bread crumbs, 1 liter (Dijon) mustard, nutmeg and the egg / s to a homogeneous mass. At the end, marjoram slightly. Why nutmeg? Every cabbage requires some nutmeg, also for digestibility.
- Completion of the roulades: The roulades form (we prefer smaller roulades - looks simply nicer, ie 1 leaf = 1 roulade).
- Place the cabbage leaves between the crepe and roll flat with a rolling pin, then they are dry and flat, if necessary cut the shank on the outside a little bit flat.
- Spread 1/8 of the minced meat one scarcimeter thick, leaving 2 cm free at the edge. Fold in the sides and curl gently from the stalk, but firmly, without the mass spilling out. Fix with kitchen yarn.
- Put some clarified butter into the pot, in which the onions have been sweated and brown the roulades lightly brown on all sides.
- In the meantime, dice an approx. 0.5 - 0.7 thick sliced slice of smoked bacon (Italian bacon tastes particularly good here, just do not take the finished cube out of the fridge!)
- Leave the bacon at the roulades at the end.
- Deglaze with the broth and finely grate the raw, peeled, floury potato into the broth, preferably just over the pot.
- Simmer gently for 30 minutes. In the end, add 150 ml of cream and if the potato does not bind to the sauce, we can easily make some potato flour today. Dissolve 1 teaspoon in a little cold water and slowly add the whisk to the non-boiling hot sauce, stirring constantly. The roulades should be taken out for a short time. After half of the liquid boil briefly and check binding. Otherwise, stir in the same way in the non-boiling liquid and then bring to a boil while stirring. So you avoid in any case lumps.
- When the sauce consistency is pleasant, return the roulades to the sauce and keep warm.
- This is best served with boiled potatoes or mashed potatoes.
Have fun cooking and enjoy your meal!
P.S .: After the roulades are quite elaborate, I usually make twice or three times the amount and freeze them "raw". So after wrapping without frying or stewing well packed and freeze dried very well. Then next time you have the nice approach of searing for the sauce. And the roulades taste fresh and not just warmed up. If you freeze them well dried, then they are definitely not sloppy when thawing. Therefore, I really blanch the cabbage leaves very briefly.
