John Myers
Ingredients for 1 servings:
- 200 g potatoes
- 200 g savoy cabbage leaves, the lighter ones
- 1 egg(s)
- 20 g cream
- 25 g Appenzeller cheese, coarsely grated
- 1 tsp parsley, frozen
- Salt
- Pepper, white
- nutmeg
- Oil for greasing the gugl molds
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes
Makes 6 gugls
Boil the peeled, diced potatoes in salted water until soft. Remove from the pot with a ladle and let them steam in a bowl. Blanch the savoy cabbage leaves, which have been halved along the midrib, in batches in the potato water for 1 minute, immerse them in cold water, drain over a sieve in the sink, and then dry them between kitchen paper towels. I put the midribs in the frozen food bag and later make vegetable stock with other vegetable trimmings. Preheat the oven to 180 degrees fan-assisted. Cut the savoy cabbage leaves to size so that they can line all 6 bundt pans. Roughly knead the potatoes with a fork, then add the egg, cream, parsley, and seasonings. Set aside three halved savoy cabbage leaves, and cut the remaining ones first lengthwise into strips, then crosswise into small pieces. Add the finely chopped savoy cabbage to the bowl and grate the cheese over them. Mix everything well and season to taste. Now fill the gugl molds with the mixture. Finally, halve the three reserved savoy cabbage leaves and cover each filling with a quarter of a leaf. I only used the leaves to keep the filling moist; after baking, they were too dry to eat. Bake the gugls on the middle rack for 10 minutes at 180°C (350°F). Then reduce the heat to 150°C (300°F) for another 15-20 minutes. Cooking times vary; in retrospect, 15 minutes would have been enough for me for the last cooking time. Arrange the gugls on a platter with a side dish of your choice, garnish, and serve. I had some filling leftover, which I cooked separately in the oven in a small dish. The calorie count given is for all the ingredients. 555 kcal per serving.
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