John Myers
Savoy Cabbage Fine Way
The perfect savoy cabbage fine way recipe with a picture and simple step-by-step instructions.
- Cod freshly cut fish
- Skinless salmon fillet
- 4 leaf Savoy cabbage fresh
- 0,5 bunch Fresh dill
- 0,5 bunch Chopped parsley
- 100 ml Cream 30% fat
- 20 g Butter
- 1 tsp Flour
- 1 kl. Fresh onion
- 1 kl. Peeled garlic clove
- 50 ml Noilly Prat
- 200 ml Broth
- 0,5 piece Organic lemon
- Salt and pepper
- Wash the sausage leaves, cut the leaf veins flat and blanch for 5 minutes in well-salted water, cool in ice water and drain well.
- Freeze the salmon fillet or do not thaw the frozen fillet completely, cut it into cubes and use the lightning chopper to make a farce with the washed and coarsely chopped herbs and 2 tablespoons of the cream, as well as salt and pepper.
- Wash the cod fillet, remove any bones and season with lemon juice, salt and pepper.
- Dry the pearling leaves on a cloth or kitchen paper and spread them out. Depending on the size, place 2-3 pieces per person overlapping on top of each other. Brush each half of the prepared farce. Place the cod fillet on top and wrap the savoy cabbage leaves around the fish. Hold the roulades together with roulade clips or kitchen twine.
- Melt the butter in a pan, fry the finely chopped onion and the pressed or finely chopped clove of garlic in it until translucent. Dust the flour over it and fry briefly in the fat. Then deglaze with the broth. Simmer for about 5 minutes, add the Noilly Prat and the rest of the cream. Season to taste with salt, pepper and possibly a squirt of lemon juice.
- Place the prepared savoy cabbage rolls in the sauce, cook in the oven for 30-35 minutes at 190-200 degrees (top, bottom heat) or 180 degrees (convection). After half the cooking time, turn the roulades once.
- Serve with boiled potatoes or rice. Good Appetite!
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