🍽️ Cabbage Rolls with Potato and Chestnut Filling

Name: Cabbage Rolls with Potato and Chestnut Filling
Total time: 30 min
Yield: 4 servings
Ingredients: 1 head Savoy cabbage; 400 g firm-boiling potatoes; 200 g chestnuts (cooked and peeled); 1 bunch spring onions; 0.5 bunch parsley; 50 g butter; 80 g grated Gouda; 200 g crème fraîche (min. 30% fat content); 2 tbsp breadcrumbs; salt; pepper (from the mill); 1 pinch freshly ground nutmeg; ghee (for frying); 250 ml vegetable stock; 50 ml whipping cream (min. 30% fat content)

710 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

1 head Savoy cabbage
400 g firm-boiling potatoes
200 g chestnuts (cooked and peeled)
1 bunch spring onions
0.5 bunch parsley
50 g butter
80 g grated Gouda
200 g crème fraîche (min. 30% fat content)
2 tbsp breadcrumbs
salt
pepper (from the mill)
1 pinch freshly ground nutmeg
ghee (for frying)
250 ml vegetable stock
50 ml whipping cream (min. 30% fat content)

Instructions

1. Fill a large pot with water and bring it to a boil.
2. Carefully separate 8 to 12 leaves from the Savoy cabbage.
3. Place the leaves in the boiling water for about 2 minutes to blanch them (cook briefly in boiling water).
4. Lift the leaves out and shock them immediately with cold water to stop the cooking process.
5. Place the leaves on a kitchen towel and let them drain.
6. Slice the thick leaf veins flat so the leaves are easier to roll.
7. Peel the potatoes and grate them coarsely.
8. Finely chop the chestnuts.
9. Wash the spring onions and slice them into thin rings.
10. Wash the parsley and chop it finely.
11. Melt the butter in a non-stick pan.
12. Add the grated potatoes and chestnuts to the pan.
13. Sauté the mixture over low heat for about 5 minutes.
14. Remove the pan from the heat.
15. Fold in the spring onions, parsley, cheese, crème fraîche, and breadcrumbs into the potato mixture.
16. Season the filling with salt, pepper, and nutmeg to taste.
17. Distribute the potato mixture evenly over the Savoy cabbage leaves.
18. Fold the edges of the leaves inward.
19. Roll the leaves tightly into rolls.
20. Tie the rolls securely with kitchen twine to keep their shape.
21. Heat ghee (clarified butter) in a pot and sear the rolls in it.
22. Pour vegetable broth over the rolls.
23. Simmer the rolls over low heat with the lid on for about 35 minutes until tender.
24. Lift the finished rolls out of the pot and keep them warm.
25. Add the cream to the sauce in the pot.
26. Season the sauce with salt and pepper.
27. Whisk the sauce with a mixer until it is frothy and creamy.
28. Remove the kitchen twine from the rolls.
29. Cut each roll diagonally in the middle.
30. Arrange the rolls on plates and serve with the sauce.

Nutrition per serving

kcal: 710
Protein: 18 g · Fett/Fat: 46 g · Carbs: 56 g