Wirsingwickel: Making savoy cabbage sparingly and tasty
Time
Preparation time: 1 hr. 10 min.
Cooking or baking time: 1 hr.
Total preparation time: 2 hours 10 minutes
One of the few healthy domestic winter vegetables is WIRSING. This should be creative while cooking - also save money!
ingredients
- 1 head of savoy cabbage
- 500 g minced meat
- 3 onions
- 1 egg
- 1 kg of potatoes
- Herbs
- mustard
- bacon
- butter
- Caraway seed
- 1 L vegetable stock, chicken soup, Maggibrühe - what you want, does not have to be very strong
- Carrots cubes 2 heaped els
Today I make savoy wrap for 2 persons
preparation
- Put 1 kg of potatoes on the stove and cook.
- In the meantime, from 1 head of savoy cabbage about 1.5 kg, I take the outer dark green leaves (4-5 pieces) for 2 x green smoothies. Tip: first cut off the thick pan at the stalk and then carefully pull up - always look, which leaf is exposed!
- These outer leaves are washed while still wet in a food container in the fridge (smoothies).
- Then I dissolve another 12 sheets, wash, cover in the microwave, cover with plastic bowl and heat for 2 minutes, salt, pepper, stack the side.
- Very thick stems prevent the wrapping - cut on the leaf and take out (to the smoothie leaves).
- Peel 3 egg-sized onions, dice 2 of them roughly, chop 1 finely: put aside.
- Preheat oven to 170 °.
- Peel 3 egg-sized slices of the finished jacket potatoes, stomp or squeeze and mix with 500 g of minced meat, 1 tsp. Of mustard, the chopped onions and one egg. 1 coated teaspoon of fine salt, white pepper and herbs to taste. (I use marjoram or a Mallorcan spice mix, with a little cardamom). But also goes with tomato and chilli, but competes for me too much with the fine Savoy taste.
- Place the cabbage leaves next to each other and evenly fill with a spoon, wrap and place with the end of the stem down in a suitable large roasting pan, first distribute the carrot cubes on the bottom of the breadcrumbs, add 1 bay leaf to it.
- Press the roughly diced onions between the rolls, sprinkle with salt again and place a butterflake on each cabbage roll.
- I even sprinkle cumin over it and on each cabbage wrap comes a thin slice of white smoked back bacon. That gives the sauce the right whistle!
- Now carefully fill the roasting pan with vegetable stock. It should only be visible about 2 cm from the top of the diapers.
- In the oven middle rail 170 ° at first, then down to 160 °, 1 hour stew without lid.
- The savoy cabbage should be lightly browned at the top - always come on the stove, better in between times and turn down before they turn black!
- In the meantime, I have peeled the remaining cooled potatoes, diced and put on the side.
- Now bring the savoy cabbage out of the oven onto a plate, let it rest a bit, and then heat the potato cubes in the oven for about 5 minutes in the hot broth in the roasting pan.
- Remove the potato cubes with carrots and pieces of onion, place on the plates and arrange the savoy cabbage rolls over them.
- Sauce to taste. I extend now and then sometimes with a dash of cream.
- The remaining cabbage rolls come back into the roaster, cover it and let it cool. Then freeze the rest with sauce in portions. Is enough for me for 2 food.
- In between, I cut the remaining cabbage into strips, packed and frozen in portions raw.
- I then take the savoy patties either for smoothies or with oil or fat in the frying pan as a side dish braised for meat dishes.
The whole thing costs a bit of work for the first meal, but then it's easy. Early out of the freezer, in the evening fresh potatoes in addition - or sometimes rice and a bit steamed root vegetables goes jerk sugar and the expensive savoy cabbage is optimally utilized.
By the way: I cook the potatoes and let them cool down. Especially in the evening you should no longer eat potatoes - has something to do with the digestion. Cooled and warmed up is better, because then the strength has dropped off - I read.
