Stuffed savoy cabbage

Stuffed savoy cabbage

Total: 1 hr 30 Min. | Active: 45 Min.
gluten-free
Nutritional value / person: 487 kcal
, Fat: 34 g
, Carbohydrate: 13 g
, Protein: 30 g

Ingredients

4 people

Hint:

The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Cabbage

1 savoy cabbage (approx. 800 g)
salted water, boiling

Mince mixture

80g diced bacon
1 onion, finely chopped
250g mushrooms, finely chopped
300g minced meat (beef)
1 apple, coarsely grated
2tbsp mixed seeds (e.g. Campiuns)
1tsp salt
a little pepper
2dl cream
2pinches salt
a little pepper
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Utensils

One cooking pot with a lid

How it's done

Cabbage

Cook the savoy cabbage in boiling salted water for approx. 20 mins. Remove the cabbage, allow to cool slightly. Cut away the stalk with a paring knife.

Mince mixture

Fry the diced bacon and onion in a non-stick frying pan for approx. 3 mins. Add the mushrooms and cook for a further 5 mins. Transfer to a bowl, leave to cool. Add the mince, apple, thyme and mixed seeds, season, knead by hand to form a compact mass. Stuff the savoy cabbage with the mince mixture. Pour the cream into the cooking pot, season. Place the cabbage in the pot, stuffing side down.

To cook

Cover and cook for approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove the lid and continue to cook for approx. 15 mins. Cook with the lid on for approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove the lid and cook for a further 15 mins.

Good to know
Serve with: Boiled potatoes

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