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Ingredients
Savoy Cabbage Leaves Stuffed with Fish and Potatoes
- Ingredients
- 12 large Savoy cabbage
- 1 onion
- salt
- 600 grams potatoes (mostly waxy)
- 2 Tbsps vegetable oil
- 1 tsp marjoram
- salt
- peppers
- 2 egg yolks
- 600 grams Pollock
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 250 milliliters milk
- 250 milliliters Vegetable broth
- 2 Tbsps 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.
(Percentage of daily recommendation)
| Calorie | 940 cal. | (45 %) | ||
| Protein | 84 g | (86 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 57.5 g | (192 %) |