Savoy Cabbage Rolls

Ingredients

• 8 large savoy cabbage leaves
• 400 g waxy potatoes
• 200 g chestnuts (cooked and peeled)
• 1 bunch spring onions
• 0.5 bunch Parsley
• 50 g butter
• 80 g grated Gouda cheese
• 200 g crème fraîche
• 2 tbsp breadcrumbs
• Salt
• Pepper
• a pinch freshly ground nutmeg

Instructions

1. 1.

   Clean, wash, separate the cabbage leaves and blanch them in a pot of boiling salted water for about 2 minutes. Carefully lift the leaves with a slotted spoon, shock them in cold water, place on a kitchen towel and drain. Cut thicker leaf strips flat.

2. 2.

   Preheat oven to 180°C (fan 160°C, gas: level 2-3).

3. 3.

   For the filling, peel and grate the potatoes, finely chop the chestnuts, wash the spring onions and slice into thin rings. Wash the parsley, shake dry, pluck leaves and finely chop.

4. 4.

   Melt butter in a non-stick pan, sauté the grated potatoes and chestnuts for about 5 minutes over low heat. Remove from heat and stir in the spring onions, parsley, cheese, crème fraîche and breadcrumbs. Season with salt, pepper and nutmeg. Spread the potato mixture onto the cabbage leaves, fold edges inward, roll into roulades and tie with kitchen twine.

5. 5.

   Fill a baking dish and brush with butter if needed. Bake in the oven for about 35 minutes until golden brown, adding a little water if necessary. Remove and serve the cabbage rolls warm.