John Myers
Ingredients for 2 servings:
- 50 ml milk
- 2 slices of toast
- 4 leaves of pointed cabbage
- Salt
- 50 g breadcrumbs
- 20 g butter
- 200 g tartar
- 50 ml vegetable stock
- 1 tsp rosemary, shredded
- black pepper, freshly ground
- Fat for the mold
- 25 g butter
- 30 g flour
- 500 ml milk
- Salt
- black pepper, freshly ground
- Nutmeg, freshly grated
- 1 egg yolk
- 100 ml cream
- 35 g Gorgonzola
- 1 tsp mustard, mild
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes
A recipe for two
Cut the bread into pieces, place them in a small bowl, and pour the previously heated milk over them. Blanch the cabbage leaves in boiling salted water for 2 minutes, rinse with cold water, and drain. Place the leaves individually between two freezer bags and flatten the thick leaf ribs with a rolling pin or a bottle. Knead the breadcrumbs well with the softened butter and season lightly with salt. Mix the tartar in a bowl with salt, pepper, rosemary, and egg, and season to taste. Squeeze the breadcrumbs well and knead them with the tartar. Spread the mixture over the leaves, tuck in the sides, and roll them into roulades. Place in a greased baking dish and pour over the heated broth. Bake in a preheated oven at 200°C on the lowest rack for 15 minutes. Remove the dish from the oven. Sprinkle the buttercrumbs over the roulades and return the dish to the oven at the same heat for another 10 minutes. For the Mornay sauce, melt the butter in a small saucepan. Sprinkle in the flour and sauté for 3 minutes, stirring frequently. Slowly add the milk and stir until smooth. Season with salt, pepper, and nutmeg and simmer for 20 minutes over low heat, stirring frequently. Whisk the egg yolk with the cream, stir into the sauce, and bring to a boil. Strain the sauce into another pot and stir in the mustard and Gorgonzola. Place the sauce on a plate. Place the baked roulades on top, add your choice of side dishes, garnish, and serve.
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