John Myers
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Savoy Cabbage Potato Rolls
The perfect savoy cabbage potato rolls recipe with a picture and simple step-by-step instructions.
for the rolls:
- 8 Savoy cabbage leaves
- 1 Onion
- 600 g Raw potato
- 1 tbsp Clarified butter or butter
- 1 tsp Marjoram
- Pepper, salt and nutmeg
- 2 Egg yolks
- 8 Discs Cooked ham
for the sauce:
- 30 g Butter
- 20 g Flour
- 250 ml Milk
- 250 ml Vegetable broth
- Pepper
- 1 tbsp Mustard medium hot
- 100 g Grated Gouda
- Wash the pearling leaves and blanch in salted water for approx. 2-3 minutes and rinse with cold water.
- Chop the onions, peel and grate the potatoes. Stew with marjoram and onions in a pan for about 5 minutes, season with salt, pepper and a little nutmeg. Let cool a little and stir in the 2 egg yolks.
now to the cheese sauce
- Melt the butter in the pan, add the flour and stir well, lightly brown. Gradually stir in milk and broth, season with mustard, salt and pepper, let it simmer a little, if it is too thick add some milk, if you want you can also add cream. Finally add half of the cheese and let it melt.
now back to the rolls
- Place 2 savoy cabbage leaves next to each other so that they overlap. Place 2 slices of ham on top, pour over the potato mixture and roll up.
- Place the rolls in a baking dish and pour the cheese sauce over them. Spread the rest of the cheese over it and bake the whole thing at 180 degrees for about half an hour in the Bachk cane.
- Fresh baguette and salad go well with this. If you like meat ……. it goes with it too, of course 🙂
- Good luck wishes Alexandra
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