Savoy cabbage parcels with goat cheese

Ingredients for 6 servings:

• 6 large savoy cabbage leaves
• 50 g pine nuts
• 2 shallots
• 1 tsp clarified butter
• 150 g goat’s cheese
• 2 tsp cream
• salt and pepper
• 1 egg(s)
• breadcrumbs
• sesame
• some clarified butter for frying

Instructions

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

a delicious side dish, but also to serve as a vegetarian main course or snack

Remove 6 outer leaves from a savoy cabbage head and blanch them in boiling salted water. Drain well and pat dry. If the leaves are too wet, the filling will be watery. Dry-roast the pine nuts in a pan, remove from the pan, and let cool. Peel and dice the shallots, and sauté them in hot clarified butter until golden brown, then let cool slightly. Mix the goat cheese with the shallots, pine nuts, cream, pepper, and a little salt, and season to taste. Spread the filling evenly among the leaves. Fold in the sides of the cabbage leaves and then fold them into parcels. Beat the egg. Mix the breadcrumbs and sesame seeds. First dip the parcels in the egg, then coat them with the breadcrumbs and sesame seeds. Fry the parcels in hot clarified butter. Tip: If you like, you can also add diced ham to the filling. Then the recipe is no longer vegetarian. With 6 servings, one serving has 181 kcal.