Creamy savoy cabbage rolls

Ingredients for 6 servings:

• 1 small head of savoy cabbage
• 750 g minced pork
• salt and pepper
• 2 small onions, finely diced
• 600 ml vegetable stock
• 3 tbsp lemon juice
• 400 ml whipped cream
• 3 tbsp butter
• 1 egg(s)
• 1 stale bread roll, soaked and squeezed

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

a real cream dream

Wash the 6 large outer leaves of the savoy cabbage and blanch briefly in hot boiling water. Season the minced meat with salt and pepper, and mix in an onion, the egg, and the bread roll. Divide the meat mixture evenly among the 6 leaves. Roll up and tie. Finely chop the remaining savoy cabbage. Brown the roulades on all sides in the butter. Add the savoy cabbage and the other onion, brown briefly, and pour in 200 ml of stock. Simmer everything over medium heat for about 45 minutes. Then remove the roulades. Pour in the remaining stock and cream, season with lemon juice, salt, and pepper, and let it reduce slightly. Arrange the roulades on top of the vegetables. Serve with boiled potatoes or mashed potatoes. A little tip: This also works as a large savoy cabbage roll. Simply layer the large leaves on aluminum foil, spread the minced meat on top, roll up, and bake in the oven at 180°C for 1 hour. Cook the remaining vegetables in the stock and cream until cooked through.