Cabbage Rolls with Mashed Potatoes
- For the cabbage rolls
- 1 smaller Green cabbage
- 2 garlic
- 2 shallots
- 2 carrots
- 300 grams Celery root
- 300 grams Leeks
- 4 thin Turkey cutlets (each 110 grams)
- freshly ground peppers
- ½ teaspoon dried oregano
- 4 slices Prosciutto
- 2 tablespoons clarified butter
- ½ teaspoon Caraway
- 100 milliliters white wine
- 300 milliliters Beef broth
- 1 bay leaf
Rinse the cabbage, cut out the stalk and boil the whole head in salted water for about 10 minutes. Carefully remove 15-20 outer leaves from cabbage and rinse with cold water. Use the remaining cabbage elsewhere.
Peel the cloves of garlic and the shallots and chop separately.
Preheat the oven to 180°C (approximately 350°F) convection.
Peel the carrots and celery root and cut into cubes. Trim the leeks, rinse and cut into rings. Rinse the turkey cutlets, pat dry and gently pound thin. Season with salt, pepper and oregano and place a slice of ham on each. Combine 2-3 cabbage leaves for a roll, top with the meat, roll up and tie with kitchen twine.
Heat the clarified butter in a roasting pan, place the stuffed cabbage and the vegetables inside and cook for 4-5 minutes on all sides. Add the caraway seeds, deglaze with the white wine and pour in the broth. Add the bay leaf, cover and simmer 40-50 minutes in the preheated oven.
For the mashed potatoes, rinse the potatoes and cook 30-40 minutes. After the end of cooking, peel the potatoes and press while hot through a potato ricer into a pot. Add the hot milk and butter and stir until smooth with a wooden spoon. Season with salt, nutmeg and pepper.
Arrange the cabbage rolls with the sauce and the mashed potatoes on a plate and serve hot.