John Myers
Ingredients for 2 servings:
- 2 leaves of savoy cabbage (large leaves), blanched
- 150 g sheep’s cheese
- 1 slice(s) of toast
- ½ package of Italian-style frozen herbs
- 1 clove(s) garlic
- 1 ball of mozzarella
- Pepper from the mill
- olive oil
- possibly milk as needed
- possibly chili powder, coarse or 1 fresh pod
- Fat for the casserole dish
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Cut the toast slices into cubes and toss to make croutons in a little heated olive oil. Mash the feta cheese with a fork and a little oil, season with herbs, pepper, crushed garlic, and chili powder to taste. If the mixture is too thick, stir in a little milk. Now stir in the croutons and spread the mixture on the savoy cabbage leaves. Roll them up and place them in a greased baking dish. Slice the mozzarella and place it on top of the savoy cabbage rolls. Bake in a preheated oven at 180°C for about 20-25 minutes. Variation: Place the rolls on cooked spaetzle and drizzle with walnut sauce. It also tastes great on its own.
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