Savoy Cabbage Leaves Stuffed with Fish and Potatoes

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Savoy Cabbage Leaves Stuffed with Fish and Potatoes
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in

Ingredients

for
6
Ingredients
12 large Savoy cabbage
1 onion
salt
600 grams potatoes (mostly waxy)
2 tablespoons vegetable oil
1 teaspoon marjoram
salt
peppers
2 egg yolks
600 grams Pollock
1 tablespoon butter
1 tablespoon Pastry flour
250 milliliters milk
250 milliliters Vegetable broth
2 tablespoons Mustard
100 grams Gouda
Fat (for the pan)
How healthy are the main ingredients?
potatoGoudaMustardmarjoramSavoy cabbageonion

Preparation steps

1.

Blanch cabbage leaves in boiling salted water for 2 minutes. drain, rinse in cold water and drain again. Peel onion and chop finely. Rinse and peel potatoes, grate coarsely. Heat oil in a nonstick pan and saute onion, potatoes and marjoram for about 3-5 minutes, season with salt and pepper and set aside. Cool slightly. Add egg yolks and mix well.

2.

Rinse and pat dry fish, cut into about 1 cm (approximately 1/2 inch) cubes, add to potato mixture.

3.

Prepare sauce. Heat butter in a pot, add flour and cook until light brown. Gradually add milk, whisking constantly, and add broth. Bring to a boil and season sauce with mustard, salt and pepper. Add half of cheese and whisk well.

4.

Layer two cabbage leaves next to each other, overlapping. Spread 1/6 of potato mixture on them and roll up. Place into a baking dish. Prepare 5 more cabbage rolls in the same manner and place next to each other in a baking dish. Pour sauce over cabbage rolls and sprinkle with remaining cheese. Bake in preheated oven at 200°C (approximately 400°F) for about 20-30 minutes. Serve hot.