🍽️ Savoy Cabbage Parcels with Chestnut Filling and Mushroom Sauce

Name: Savoy Cabbage Parcels with Chestnut Filling and Mushroom Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 8 large Savoy cabbage leaves; salt; 150 g chestnuts (pre-cooked); 1 onion; 1 tbsp sunflower oil; 1 egg; 1 tbsp freshly chopped parsley; 400 g minced meat; pepper (from the mill); 200 ml meat broth; 200 g button mushrooms; 2 tbsp sunflower oil; 100 ml white wine; 200 ml whipping cream; 1 tbsp chive rings

585 kcal · 30 min · 4 servings

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Ingredients

8 large Savoy cabbage leaves
salt
150 g chestnuts (pre-cooked)
1 onion
1 tbsp sunflower oil
1 egg
1 tbsp freshly chopped parsley
400 g minced meat
pepper (from the mill)
200 ml meat broth
200 g button mushrooms
2 tbsp sunflower oil
100 ml white wine
200 ml whipping cream
1 tbsp chive rings

Instructions

1. Wash the savoy cabbage leaves thoroughly.
2. Cut out the hard central rib from each leaf.
3. Place the leaves in boiling salted water for about 5 minutes to soften them (blanch).
4. Remove the leaves from the water and rinse them with cold water to stop the cooking process.
5. Pat the leaves dry with a kitchen towel.
6. Finely chop the chestnuts.
7. Peel the onion.
8. Heat oil in a pan and sauté the onions until translucent.
9. Mix the minced meat with the egg, chopped chestnuts, parsley, and the sautéed onions.
10. Season the filling with salt and pepper.
11. Place a portion of the filling in the center of a savoy cabbage leaf.
12. Fold the edges of the leaf over the filling to form a small parcel.
13. Repeat this with the remaining leaves and filling.
14. Heat 100 milliliters of meat broth in a pot.
15. Place the cabbage parcels seam-side down into the hot broth.
16. Cover the pot and let the parcels cook on low heat for 15 to 20 minutes.
17. Clean the mushrooms and slice them.
18. Fry the mushroom slices in hot oil.
19. Deglaze the mushrooms with white wine.
20. Let the liquid reduce slightly.
21. Pour in the remaining meat broth.
22. Stir the cream into the sauce.
23. Let the sauce simmer slightly until it becomes somewhat creamy.
24. Finely chop the chives and add them to the sauce.
25. Season the sauce with salt and pepper.
26. Serve the filled cabbage parcels on top of the mushroom sauce.

Nutrition per serving

kcal: 585
Protein: 28 g · Fett/Fat: 42 g · Carbs: 20 g