Cabbage Rolls with Mashed Potatoes

Ingredients

• 1 small white cabbage
• 2 Garlic cloves
• 2 shallots
• 2 carrots
• 300 g celery root
• 300 g leeks
• 4 thin turkey cutlets (about 110 g each)
• Salt
• pepper (ground)
• 0.5 tsp Dried oregano
• 4 slices Parma ham
• 2 tbsp clarified butter
• 0.5 tsp cumin seeds
• 100 ml White wine
• 300 ml meat broth
• 1 bay leaf
• 800 g starchy potatoes
• 100 ml hot milk
• 2 tbsp butter
• Salt
• a pinch ground nutmeg
• pepper (ground)

Instructions

1. 1.

   Clean, wash the cabbage, cut out the core and boil the whole head in plenty of salted water for about 10 minutes. Remove, gently separate the outer 15-20 leaves from the rest and shock them with cold water. Use the remaining cabbage elsewhere.

2. 2.

   Peel the garlic cloves and shallots and chop them separately.

3. 3.

   Preheat the oven to 180°C fan.

4. 4.

   Peel and cube the carrots and celery root. Clean, wash and slice the leeks into rings. Wash the turkey cutlets, pat dry and gently pound thin. Season with salt, pepper and oregano, then top each cutlet with a slice of Parma ham. Gather 2-3 cabbage leaves for one roll, lay the meat on them, roll up and tie securely with kitchen twine.

5. 5.

   Heat clarified butter in a roasting pan, add the cabbage rolls and vegetables, sear all sides for 4-5 minutes. Add cumin seeds, deglaze with white wine, then pour in meat broth. Drop in the bay leaf and braise covered in the preheated oven for 40-50 minutes.

6. 6.

   For the mashed potatoes, wash the potatoes and steam them for 30-40 minutes until tender. After steaming, peel and press hot through a potato masher into a pot. Add hot milk and butter, stir smooth with a wooden spoon. Season with salt and nutmeg.

7. 7.

   Plate the cabbage rolls with sauce and mashed potatoes on a dish and serve hot.