John Myers
Contents
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Ingredients
- 750 g Waxy potatoes
- Salt
- 8 Savoy cabbage leaves or Swiss chard leaves
- 1 Onion
- 2 tbsp Pumpkin seed oil
- 1 Clove of garlic
- 2 can Chunky tomatoes approx. 400 g
- Pepper
- 30 g Butter
- 1 dL Milk
- 1 Egg
- Nutmeg
- 100 g Parmesan or Allgäu mountain cheese
Instructions
- Wash the potatoes, cover and cook in a little salted water over a medium heat for about 25 minutes.
- Bring plenty of water to the boil in a large saucepan. Add salt. Wash the savoy cabbage leaves. Blanch the leaves in portions, possibly individually, for 1-2 minutes each in boiling salted water, rinse with cold water and allow to drain. Make sure that the leaves stay whole as much as possible.
- Drain the potatoes and let them cool.
- Dice onion. Heat the oil in a small saucepan and fry the onions in it. Squeeze in the garlic. Add the chunky tomatoes and season with salt and pepper. Let the sauce simmer over medium heat for about 5 minutes.
- Peel and grate the potatoes or press them through a potato press. Mix with butter, milk and egg. Season well with salt, pepper and nutmeg. Preheat the oven to 180 ° C.
- Grate the cheese.
- Put the tomato sauce in a flat baking dish.
- Place the savoy cabbage leaves on the work surface with the point forward. Put 2-3 tablespoons of the potato mixture on the leaves and roll up. Place the rolls in the tomato patch.
- Sprinkle the tree frogs with the cheese and bake for about 20 minutes.
Nutrition
Serving: 100gCalories: 133kcalCarbohydrates: 12.6gProtein: 1.9gFat: 8.2g
