Savoy cabbage parcels with potatoes

Ingredients for 4 servings:

• 1 onion(s), finely chopped
• 1 tbsp butter
• 400 g floury potatoes, cut into cubes
• 400 g diced vegetables of your choice
• 2 dl vegetable broth, strong
• salt and pepper
• 3 clove(s) garlic, squeezed
• 800 g savoy cabbage
• nutmeg

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

vegetarian

Divide the savoy cabbage into leaves and flatten the thick ribs. Blanch the leaves in batches in salted water for about 2 minutes, remove, place briefly in cold water, and drain. Set aside 8 large leaves, roughly chop the rest, and set aside for the filling. Sauté the onion in the warm butter. Add the potatoes, diced vegetables, and the reserved, chopped savoy cabbage for about 3 minutes. Add the stock, bring to a boil, reduce the heat, and simmer covered for about 15 minutes. Remove the lid and simmer for about 5 minutes, until the potatoes and vegetables are tender. Season the filling and transfer it to a bowl. Shape: Place 1 savoy cabbage leaf in a large ladle, add the filling to the well, press down lightly, fold the leaf edges over the top, and turn the parcels out into a gratin dish. Shape the remaining parcels in the same way. Pour in the stock, scatter butter flakes over the top, and cover the dish with aluminum foil or a lid. Braise for approximately 20 minutes in the center of an oven preheated to 220°C. Note: If you’re eating meat, you can top the parcels with fried ham strips at the end. Or you could wrap the savoy cabbage parcels in a slice of bacon. The parcels also taste delicious topped with a white cheese sauce. However, you would then have to place the dish in the oven uncovered. This would make the dish considerably heavier. You could also use chard instead of the savoy cabbage.