John Myers
Savoy Cabbage Rolls with Meat Loaf
The perfect savoy cabbage rolls with meat loaf recipe with a picture and simple step-by-step instructions.
- 1 smaller Savoy cabbage fresh
- 1 Fennel fresh
- 200 g Leberkäse from the butcher
- 2 tbsp Butter
- Freshly grated nutmeg
- 1 Onion
- 2 tsp Mild mustard
- 8 Potato croquettes
- Remove the outer leaves from the cabbage. Wash the rest and cut into small pieces, removing the hard leaf veins. Remove the hard outer parts and the wooden core from the fennel bulb and add finely chopped to the savoy cabbage. Season with onion, salt and pepper mill and steam with a little butter (2 flakes) in a little water, not too soft.
- Finish cooking the Leberkäse in the oven. It should have a lightly browned crust. After it has cooled down a bit, cut into strips, brush with mustard and wrap with a savoy cabbage leaf. Similar to a cabbage roll. Fry in an extra pan and let it take off some color.
- Drain the savoy cabbage, season with salt, nutmeg and pepper mill and serve with a savoy cabbage roulade. Serve with the potato croquettes. This time they were out of the freezer!
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