Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Savoy cabbage
Capuns mixture
Filling
Utensils
One casserole dish (approx. 24 cm in diameter) with lid
How it's done
Savoy cabbage
Blanch the whole savoy cabbage in boiling salted water for approx. 8 mins. Remove with a slotted spoon, rinse with cold water, drain, squeeze gently. Place the cabbage (stalk side down) on a chopping board. Fold the cabbage leaves outwards in layers right down to the heart (approx. 5 cm in diameter), cut out the heart.
Capuns mixture
In a bowl, mix the flour with all the other ingredients up to and including the salt.
Filling
Add the sausage to the capuns mixture along with all the other ingredients up to and including the mint, mix. Place approx. 3 tbsp in the centre of the cabbage, fold one layer of leaves back to the middle. Place approx. 3 tbsp of filling between the leaves and the centre of the cabbage, fold the second layer of leaves back to the middle. Continue until all the filling has been used and all the leaves are folded back. Tie the cabbage with kitchen twine, place in the cooking pot, brush with oil. Combine the stock and milk, pour in.
Bake
Approx. 50 mins. on the bottom shelf of an oven preheated to 220 °C.
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