John Myers
Contents
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Ingredients
- 12 piece Savoy cabbage leaves
- 1 piece Onion
- 2 piece Garlic cloves chopped
- 5 piece Brown mushrooms, rest
- 1 teaspoon Butter
- 2 tablespoon Rapeseed oil
- 0,5 teaspoon Ground caraway
- Salt and pepper
- 4 tablespoon Cooked rice, rest
- 20 g Butter
- 1 tablespoon Flour
- 250 ml Savoy cabbage blanching water
- 50 ml Cream
- 1 tablespoon Mustard medium hot
- 1 tablespoon Granulated vegetable broth *
- 1 teaspoon Sugar
- Salt and pepper
- 3 tablespoon Freshly grated Parmesan
Instructions
- Cut off the thick part of the savoy cabbage leaves. Pour hot water over the six outer leaves, blanch for three to four minutes and collect the water as you drain.
- Cut the remaining leaves into small pieces. Peel the onion and garlic, clean the mushrooms and dice everything.
- Heat the butter and oil in a pan and fry the savoy cabbage, onion, garlic and mushrooms until they have turned color. Season with salt, pepper and caraway seeds. Finally stir in the cooked rice.
- Make a stoving sauce for the sauce made of butter and flour and pour some of the Wirsin blanching water over it. Stir in the mustard and spices, bring to the boil, add the cream and season with salt, pepper and possibly a little sugar.
- Grease a baking dish and place two of the savoy cabbage leaves in it. Spread half of the rice and vegetable mixture on top and cover with a third of the sauce. Now continue with the rest of the way until everything is used up. The finish is made with savoy cabbage leaves covered with sauce.
- Now cover and bake in the preheated oven at 180 ° C for about 40 minutes. Then remove the lid and spread the cheese on top. Bake open for another 15 minutes.
- Serve on preheated plates.
- Note 8: Instead of rice, you can also use pasta or potato leftovers, as well as quinoa or bulgur.
- * Link to spice mixes: Granulated vegetable broth
Nutrition
Serving: 100gCalories: 474kcalCarbohydrates: 12.3gProtein: 10.9gFat: 42.9g
