Stuffed Savoy Cabbage Leaves with Grape Sauce
Ingredients
- Ingredients
- 1 day-old White roll
- 8 large Savoy cabbage
- salt
- 400 grams waxy potatoes
- 150 grams green seedless Grape
- 500 grams mixed Ground meat
- 1 egg
- 1 tsp medium-hot Mustard
- freshly ground peppers
- 1 yellow onion
- 2 Tbsps butter
- 150 milliliters dry white wine
- 350 milliliters Vegetable broth
- 1 bay leaf
- 3 allspice
- 1 Tbsp Pastry flour
- 200 milliliters Whipped cream
Preparation steps
Soak bread in lukewarm water. Rinse savoy cabbage leaves and blanch in boiling salted water for about 1 minute. Remove cabbage leaves from boiling water, rinse in cold water, drain and spread on paper towel to dry. Peel potatoes and cook in boiling water with a pinch of salt for 25-30 minutes. Rinse and halve grapes. Squeeze bread and mix with ground meat, egg and mustard and season with salt and pepper. Peel onion, chop finely and sauté with 1 tablespoon butter until translucent. Mix onion into meat mixture. Remove main ribs from cabbage leaves. Evenly spread meat mixture onto cabbage leaves, roll up and tie or fasten with kitchen twine or toothpicks. Heat wine and broth in a saucepan. Add bay leaf, allspice berries and cabbage rolls to broth mixture, cover and simmer for 15-20 minutes. Remove cabbage rolls from saucepan and keep warm.
Meanwhile wash and halve the grapes. Mix the minced meat with the well-squeezed bread, egg, mustard, salt and pepper and process until smooth. Peel the onion, chop finely, sweat glazed in 1 tablespoon butter and enter below the meat mixture. Remove the tough stalks V-shape of the leaves and give some of the meat mixture in the center of the leaves. The opposing sides turn 1 cm towards the center and roll up the sheets to rolls. To taste with kitchen string or Roulade pins fix.
In a saucepan, heat the wine with the broth, add the spices and cook the rolls in the boiling Sud with the lid closed for 15-20 minutes. Removing, keep warm and the Sud happen.
For the sauce, melt remaining butter in a saucepan, sprinkle with flour and pour in 200 ml (approximately 1 cup) of the broth mixture. Stir cream into sauce and whisk vigorously to avoid lumps. Season sauce with salt and pepper and stir in grapes. Thicken sauce to desired consistency by simmering over medium heat, stirring occasionally. To serve, drain potatoes and cut cabbage rolls in half. Serve potatoes and cabbage rolls on plates and drizzle with grape sauce.
