Leberkäse rolls with savoy cabbage puree

Ingredients for 2 servings:

• 1 small head of savoy cabbage
• Salt
• 50 g butter
• Pepper, white
• 1 tsp curry powder, Indian
• 1 pinch of nutmeg
• 1 sachet of mashed potato powder
• 500 ml water
• 4 slice(s) Leberkäse, approx. 3 mm, large slices
• 3 tbsp oil, or clarified butter
• some parsley

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

Cut the savoy cabbage into small pieces (as needed; I used half a head for two people) and cook covered in a little salted water for about 10 minutes until al dente. Add the butter and continue to sauté in a covered pan for about 5-10 minutes. Season with pepper, salt, and nutmeg to taste. Bring the water to a boil and pour into a bowl (careful! Make sure it’s large enough, as the savoy cabbage needs to be in it). Stir in the contents of the purée sachet, add Indian curry powder to taste, and mix the savoy cabbage into the purée. I then blended the whole thing with a hand blender; it was too coarse for me that way. Place 2 tablespoons of savoy cabbage purée on each slice of meatloaf, roll up, and secure with roulade pins or toothpicks. Keep the remaining purée warm. Fry in a hot pan in oil or clarified butter (clarified butter adds a good flavor). Garnish the rolls on top of the purée and serve.