John Myers
Stuffed Savoy Cabbage – Autumn Recipe, Cooked in One Piece
The perfect stuffed savoy cabbage – autumn recipe, cooked in one piece recipe with a picture and simple step-by-step instructions.
- 1 head Savoy
- 500 g Bratwurst meat
- 1 Bun
- 2 Eggs
- 0,5 bunch Parsley
- 150 g Bacon slices, streaky
- 500 g Potatoes
- 100 ml Poultry stock, alternatively water
- Remove the outer, loose leaves of the savory, cut out generously around the stalk so that there is space for the filling. Soak the roll in water and squeeze it out well. Finely dice an onion and chop the parsley. Peel the potatoes and cut into 3 mm thick slices. Cut the other two onions into slices, also 3 mm thick.
- Mix the sausage meat with the eggs, rolls, diced onions and parsley and press into the hollowed out savoy cabbage head. Salt the potato and onion slices and cover the bottom of the pot with it. Place the filled savoy cabbage on top with the stalk side down and dress in a star shape with the bacon. Stick the core temperature probe into the savoy cabbage so that the tip is in the middle and pour on the poultry stock.
- Cook the savoy cabbage in the combi steamer. Settings in the AEG ProCombi: shelf level 2, “INTERVALL Plus” program, 130 ° C, duration: until the core temperature of 70 ° C is reached.
- When the savoy cabbage is done, place the cooked potatoes in the middle of a preheated plate, cut the savoy cabbage into a cake shape and place one piece on top of the potatoes.
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