Savoy Cabbage Rolls with Potato and Chestnut Filling

Ingredients

• 1 head savoy cabbage
• 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 (min 30% fat)
• 2 tbsp breadcrumbs
• Salt
• Pepper (freshly ground)
• a pinch freshly grated nutmeg
• clarified butter (for frying)
• 250 ml vegetable stock
• 50 ml heavy cream (min 30% fat)

Instructions

1. 1.

   Bring water to a boil in a wide pot and add the cabbage.

2. 2.

   Carefully separate 8–12 leaves, blanch them in boiling water for about 2 minutes, then remove, shock in cold water, lay on a kitchen towel and drain. Cut thicker leaf strips flat.

3. 3.

   Peel and grate the potatoes, finely chop the chestnuts, wash the spring onions and slice into thin rings, wash and finely chop the parsley.

4. 4.

   Melt butter in a non‑stick pan, add grated potatoes and chestnuts and steam over low heat for about 5 minutes. Remove from heat and stir in 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.

   Brown the rolls in hot clarified butter, pour in vegetable stock, cover and simmer gently for about 35 minutes until tender.

6. 6.

   Lift finished rolls from the pot and keep warm. Add cream to the sauce, season with salt and pepper, then whisk with a hand mixer until frothy.

7. 7.

   To serve, remove kitchen twine, cut each roll diagonally across the middle and arrange on plates with sauce.

8. 8.