for 4 person

Savoy cabbage

600 g	savoy cabbage
	salted water, boiling

Capuns mixture

200 g	white flour
2	eggs
1 ½ dl	milk
1 tsp	salt

Filling

100 g	Salsiz sausages, cut into cubes
100 g	Alpine cheese, coarsely grated
1	onion, finely chopped
½ bunch	parsley, finely chopped
½ bunch	chives, finely chopped
½ bunch	peppermint, finely chopped
1 tbsp	olive oil
2 dl	beef bouillon
2 dl	milk

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.

Show complete recipe