Dom's savoy cabbage rolls with minced meat, potato and bacon filling

Ingredients for 5 servings:

• 1 large savoy cabbage
• 500 g minced meat, mixed
• 15 small potatoes, waxy
• 125 g diced ham or bacon
• 100 g cream cheese
• 100 g cream
• 2 large eggs
• 2 m.-sized onion(s)
• 2 slices of stale bread, e.g. toast / white bread from the day before
• 1 garlic clove(s)
• 1 tbsp, heaped salt
• ¾ liter broth
• Nutmeg, freshly grated
• pepper
• 0.33 tsp thyme
• 1 pinch(s) curry powder
• Spice mix, optional, (Maggi for Light Sauces No. 2)
• Butter for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

Fills you up even without a side dish

Peel the potatoes, chop them into small pieces, and boil them in salted water until they are slightly softer. Once they have reached the desired consistency, drain the water and let the potatoes cool slightly. Tear the bread slices into small pieces and toss them with the cream in a large bowl. Wash the savoy cabbage and carefully remove 10-15 large leaves. Bring a second, large pot of salted water to a boil and blanch 3-4 of the leaves at a time for about 2-3 minutes. Then carefully remove the leaves, e.g., using tongs, and let them drain a little. Preheat the oven to 220°C (top/bottom heat). Cut out the stalk of the savoy cabbage and chop the remaining leaves. Peel the onions and garlic and also chop them finely. Then heat a large pan (e.g., a wok) with a little butter and the diced ham over medium heat. Then add the onions and garlic, along with a pinch of curry powder and thyme, until the onions are translucent and lightly browned. Add a little more butter and gradually stir in the chopped savoy cabbage. It will become quite soft after a short time. Then add a good pinch of nutmeg and, if available, a larger pinch of “Maggi Seasoning Mix 2 – Vegetables and Light Sauces” (Caution: contains MSG) and stir in, stirring occasionally. When the savoy cabbage begins to turn lightly brown, pour the mixture over and let it rest for a while. Add the cream cheese, eggs, ground beef, salt, and a pinch of pepper to the bread in the large bowl and mix everything well. Then carefully stir in the potato pieces and the savoy cabbage mixture from the pan, using two spoons if it’s still too hot. Cheese (Gouda/Mozzarella) can also be added to the filling if desired. Gradually fill the large savoy cabbage leaves with about 2-3 heaped tablespoons of the mixture each, then carefully shape them into small parcels. Place the parcels in a baking dish with the loose side facing down and place in the oven for 15 minutes, until the savoy cabbage turns light brown. Then pour in the stock and place the parcels back in the oven. After another 15-20 minutes, carefully turn the parcels over, making sure the savoy cabbage leaves do not come loose. Then bake in the oven for another 20-30 minutes, until the savoy cabbage turns light brown on this side as well. Remove the savoy cabbage rolls from the oven and serve 2-3 rolls per portion. A side dish is not necessary thanks to the filling. A white wine (late harvest) tasted great with this.