Savoy Cabbage Rolls on Root Vegetables with Mashed Potatoes

Wash the savoy cabbage leaves, cook in salted boiling water for about 2 minutes, then rinse in cold water. Halve the leaves and remove the middle leaf veins.

For the filling, peel off the onions and dice them. Peel and grate the potatoes and fry them together with the onion cubes in a pan in hot lard for 2-3 minutes. Remove from the pan and mix with the minced meat. Season the mixture with salt and pepper.

Spread 2-3 tbsp of the minced meat mixture on each half of the leaf and roll up. Place the savoy cabbage rolls in a baking dish, pour the stock over them.

Heat the oven to 180 degrees (convection 160 degrees) and cook the savoy cabbage rolls in the oven for about 15-20 minutes.

For the root vegetables, clean, peel and slice the carrots. Then fry in hot oil. Sprinkle with sugar and let it caramelize. Deglaze with carrot juice and cook covered for about 10-15 minutes until soft. Season the vegetables with salt and pepper and stir in the butter.

For the mashed potatoes, cook the potatoes in salted water for about 20 minutes. Drain the water and pound the potatoes with a potato masher. Gradually add milk and cream and stir again and again until a smooth mass is obtained (to taste, not too firm and not too runny). Season to taste with salt, pepper and freshly grated nutmeg. Finally stir in the butter.