John Myers
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Involtini Filled with Plum and Sage, Potato and Celery Puree and Red Cabbage
The perfect involtini filled with plum and sage, potato and celery puree and red cabbage recipe with a picture and simple step-by-step instructions.
Involtini
- 15 disc Beef hip
- 15 disc Parma ham
- 10 piece Prunes
- 15 leaf Sage
- 8 Shallots
- 2 tbsp Clarified butter
- Honey dijon mustard
- Pepper
- Salt
- 1 bunch Soup vegetables
- 2 cups Beef stock
- 1 liter Red wine
- Sweet paprika powder
Red cabbage
- 1 Fresh red cabbage
- 3 Apple boskop
- 5 Shallots
- 2 tbsp Clarified butter
- 1 liter Cider
- 1 liter Chicken stock
- 1 Bay leaf
- 3 Allspice grains
- Ginger
- 1 Msp Cinnamon
- 1 tbsp Maple syrup
- Salt
- Pepper
Potato and celery puree
- 1 kilogram Potatoes
- 1 Celeriac fresh
- Vegetable broth
- 2 tbsp Butter
- 50 ml Milk
- 100 ml Cream
- Nutmeg
- Salt
- Pepper
Red cabbage
- Halve the red cabbage, remove the stalk and cut into fine pieces. Also cut the shallots into small cubes. Then peel the apples, remove the core and also dice. Then melt the clarified butter in a large saucepan and sauté and salt the shallots in it. Then gradually add the red cabbage and sauté with it. Finally add about half of the apples. Then add the apple cider and let it boil down briefly.
- Press the bay leaf and allspice grains into your hand, add a small piece of freshly grated ginger and fill everything up with ¼ liter of chicken stock. Slowly simmer the red cabbage for about 2 hours, stir in between and then add the remaining chicken stock. Let this also boil down and then let the red cabbage rest for about 1 hour. Heat again shortly before serving and simmer on low heat for about 1 hour with maple syrup, cinnamon and the remaining apples.
Involtini
- First cut the soup vegetables into small cubes and the shallots into thin rings. Also cut the prunes into strips, wash the sage leaves and then pat dry. Then brush the meat slices with honey and season with salt, pepper and paprika powder. Then place a slice of Parma ham on top of each other and then top with onion rings, plum strips and a sage leaf. Roll up the slice of meat tightly and fix it with a wooden stick. Then heat the clarified butter in a casserole and fry the involtini briefly and spicy on all sides and then take them out again.
- Then sauté the chopped soup vegetables and shallots in the saucepan, deglaze with red wine and add the beef stock. Then place the involtini on the bed of vegetables and simmer for about 1 hour over a low heat. Then remove the involtini and keep warm. For the sauce, strain the stock through a sieve, boil it down with red wine and finally thicken with a little potato starch.
Potato and celery puree
- Cut the potatoes and celery into small cubes and place in a saucepan with salted water. Cook both for about 45 minutes and drain the liquid as soon as the vegetables are done. Then mash into a puree and refine with milk, cream and butter. Finally season the puree with salt and grated nutmeg.
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