Ingredients
serves 4
- 12 large leaves of savoy cabbage
filling:
- 500 g of boiled potatoes, peeled and grated with a rösti grater
- 300 g of minced beef
- 1 spring onion, sliced into thin rings
- 1 crushed clove of garlic
- 2 tsp of mustard
- 1 egg, whisked
- 90 g of grated alpine pasture cheese
- 3-4 tbs of cream
- ½ a tbs of thyme leaves
- salt, pepper, nutmeg
- 200 mL of vegetable stock
- 180 mL of single cream
- 3-4 tbs of grated alpine pasture cheese
- 1 ovenproof dish of approx. 25 cm Ø
- aluminium foil for covering
- butter for the dish
Recipe source
These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:
www.swissmilk.ch/rezeptePreparation
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1 Blanch the cabbage leaves in boiling salted water for 3-5 mins. Remove, plunge into cold water and then lay out on a kitchen cloth.
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2 Mix and season all the ingredients for the filling.
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3 Cut out the thicker leaf ribs from the cabbage leaves. Spread the filling on the cabbage leaves and roll the leaves up. Lay in the buttered dish with the closed side facing downwards. Stir the stock and the cream together and pour over. Sprinkle on the cheese and then cover with aluminium foil.
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4 Bake for 15 mins. in the middle of the oven, preheated to 200°C. Remove the foil, increase the oven heat to 220°C and gratinate for a further 15-20 mins.
Bon
Appétit
Appétit
