Savoy Cabbage Leaves Stuffed with Fish and Potatoes
- 12 large Savoy cabbage
- 1 onion
- 600 grams potatoes (mostly waxy)
- 2 tablespoons vegetable oil
- 1 teaspoon marjoram
- 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)
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.
Rinse and pat dry fish, cut into about 1 cm (approximately 1/2 inch) cubes, add to potato mixture.
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.
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.