Savoy cabbage roulades with egg

Ingredients for 2 servings:

• 2 leaves of savoy cabbage
• 2 slices of cooked ham
• 4 slices of Chester cheese (processed cheese), alternatively cheese to taste
• 2 eggs, hard-boiled
• n. B. Salt
• n. B. Pepper, black

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Cut the thick midribs of the savoy cabbage leaves very flat. Blanch the two leaves in boiling salted water for about 4-5 minutes. Remove from the pot and immediately place them in ice-cold water to prevent further cooking and to retain their color. After 5 minutes, drain well in a sieve. Preheat the oven to 180 degrees Celsius (top/bottom heat). Place the drained savoy cabbage leaves on the worktop with the midrib facing down. Place a slice of cooked ham on each leaf. Top with a slice of cheese. If you like, season the peeled, hard-boiled egg with salt and pepper before placing it on the slice of cheese. Carefully roll the egg in the savoy cabbage and place it in a greased baking dish. Cover the savoy cabbage rolls with the two remaining slices of cheese. Bake in the oven for about 20 minutes; cooking time can vary. Arrange the savoy cabbage rolls, garnish, and serve with your desired side dish.