John Myers
Savoy Cabbage Roulade À La Fromage
The perfect savoy cabbage roulade à la fromage recipe with a picture and simple step-by-step instructions.
- 100 g Peeled potatoes cooked
- Olive oil
- 1 Onion
- 75 g Smoked bacon
- 50 g Fresh chanterelles
- 50 g Mushrooms
- 8 Savoy cabbage leaves
- Salt, pepper and nutmeg from the mill
- 1 whole Reblochon, about 500 g
- 1 tbsp Liquid butter
- 300 ml Veal stock
- Fry the diced potatoes in hot oil until golden brown, remove from the pan, fry the finely diced onions, bacon cut into thin strips and sliced mushrooms. Finally stir in the potato cubes.
- In the meantime, cook the savoy cabbage leaves in boiling salted water until they are firm to the bite, drain and remove the thick central bone.
- Preheat the oven to 200 ° upper and lower heat.
- Lay out the savoy cabbage leaves in a greased ovenproof dish so that they overlap and season. Halve the cheese crosswise, place the lower half on the vegetables, spread the potato mixture on top and cover with the other half. Fold the savoy cabbage over it, season, butter and bake for 12 minutes.
- Meanwhile reduce the stock to about 1/3. To serve the “roulade” we cut a cake and pour the stock around it.
- Fresh farmhouse bread tastes good with it
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