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Savoy Cabbage Roulade

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Savoy Cabbage Roulade

The perfect savoy cabbage roulade recipe with a picture and simple step-by-step instructions.

  • 4 leaves Savoy cabbage fresh
  • 300 g White mushrooms
  • 3 Pc. Spring onions
  • 60 g Cream cheese double cream setting
  • 1 tbsp Breadcrumbs
  • 1 Egg
  • 1 tbsp Chopped parsley
  • 200 ml Vegetable broth
  • 2 tbsp Sauce thickener dark
  • 2 tbsp Oil
  • Salt and pepper
  1. The savoy cabbage leaves in boiling salted water for 2min. blanch, quench and pat dry well. Finely chop the mushrooms and fry them with oil in a pan until all the liquid has evaporated. Cut spring onions into strips and sauté briefly, adding salt and pepper. Mix the cream cheese, egg, breadcrumbs and the chopped parsley until smooth and fold into the mushroom mixture. Place 2 savoy cabbage leaves on top of each other and brush with the mushroom mixture. Fold in the sides and roll up into firm roulades, put together with toothpicks. And fry briefly in oil, pour the vegetable stock on top, and let cook, covered, for 25 minutes. Stir in the sauce thickener and let it simmer. This goes well with mashed potatoes.
Dinner
European
savoy cabbage roulade

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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