Savoy cabbage roll with potato filling

Ingredients for 4 servings:

• 1 head of savoy cabbage
• 400 g potatoes
• 200 g chestnuts, cooked and peeled
• 20 g butter
• 80g Gouda
• 200 g crème fraîche
• 2 tbsp breadcrumbs
• 40 g bacon
• 2 tbsp butter
• 300 ml vegetable stock
• salt and pepper
• nutmeg

Instructions

Working time approx. 1 hour 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 55 minutes

Remove the savoy cabbage leaves and blanch them in salted water. For the filling, peel and coarsely grate the potatoes and finely chop the chestnuts. Melt the butter in a pan, add the potatoes and chestnuts to the pan and sauté over low heat for about 5 minutes. Remove from the heat, fold in the Gouda cheese, crème fraîche and breadcrumbs, season with pepper, nutmeg and salt. Stuff the potato mixture into the cabbage leaves and secure with a roulade pin. Roughly dice the bacon. Melt the 2 tablespoons of butter in a pan and fry the roulades and bacon in the pan. Then deglaze with the stock and simmer for 35 minutes. Season the sauce with salt and pepper and thicken the sauce.