Savoy Cabbage Leaves Stuffed with Potatoes and Chestnut

Bring water in a wide pot of water to boil.

Carefully remove 8 to 12 leaves from savoy cabbage and blanch in boiling water for about 2 minutes. Remove with a slotted spoon and place on a kitchen towel. Flatten thick veins with a meat pounder. 

For the stuffing: peel potatoes and grate coarsely. Chop chestnuts finely. Rinse scallions and cut into thin rings. Rinse parsley and chop finely.

Melt butter in a nonstick skillet, cook grated potatoes and chestnuts for about 5 minutes on low heat. Remove from heat and add scallions, parsley, cheese, creme fraiche and breadcrumbs. Season with salt, pepper and nutmeg. Spread potato mixture onto cabbage leaves and roll up, secure with kitchen string.

Heat clarified butter in a pan and cook cabbage rolls on both sides for a few minutes, add vegetable broth  and simmer, covered, for about 35 minutes on low heat.

Remove cabbage rolls from a pan and keep warm. Add cream to the sauce, season with salt and pepper and puree.