Savoy Cabbage Roulades
by Tavolino
Classic, hearty savoy cabbage roulades filled with a savory ground meat and bread mixture, braised in an aromatic broth. A substantial winter dish that pairs perfectly with potatoes.
Ingredients
- Savoy cabbage 1 head
- Bread (day-old) 2 slices
- Milk 100 ml
- Onions 2 pieces
- Butter 6 tbsp
- Parsley 3 tbsp
- Egg 1 piece
- Ground pork 500 g
- Vegetable broth 500 ml
- Salt 1 pinch
- Pepper 1 pinch
- Nutmeg 1 pinch
- Paprika powder 1 pinch
- Fat 1 tbsp
Preparation
- 1
Separate 1 head of savoy cabbage into 12 large leaves, trim the center rib slightly, and blanch in boiling salted water for 2 minutes.
- 2
Dice 2 slices of bread and soak in 100 ml of milk.
- 3
Quarter the remaining savoy cabbage, remove the core, slice into strips, wash, and drain well.
- 4
Preheat the oven to 225 °C (top/bottom heat).
- 5
Dice 2 onions and sauté with the cabbage strips in 2 tbsp of butter until the cabbage wilts. Season with salt, pepper, and nutmeg.
- 6
Let the cabbage and onion mixture cool slightly.
- 7
In a bowl, combine 500 g of ground pork, 3 tbsp of parsley, 1 egg, the soaked bread, and the cabbage mixture.
- 8
Season the meat mixture generously with salt, pepper, and paprika powder.
- 9
Wrap 1-2 tbsp of the mixture into each cabbage leaf and place seam-side down in a greased baking dish.
- 10
Distribute the remaining 4 tbsp of butter in small flakes over the roulades.
- 11
Sear the roulades in the oven for 15 minutes until they start to brown.
- 12
Pour in 500 ml of vegetable broth and braise the roulades for another 45 minutes.