This month is a Special German Recipe
Savoy Cabbage Leaves or Wirsingroulade (German)
For 2 servings
8 large cabbage leaves
1 glass grilled and peeled peppers,
(7.06 oz. drained weight)
1/2 bunch parsley smooth
8.88 oz. beef tartare
1/2 tablespoon dry marjoram
3 tablespoons breadcrumbs
Salt & pepper
1 1/2 tablespoons oil
1 can chunky tomatoes,
1 pinch of sugar
plus stew time
1.34 oz. protein
0.53 oz. fat
1. Wash 8 large cabbage leaves and cook in boiling salted water 5 minutes. Drain, rinse and pat dry. Cut out the thick veining
2. Put the grilled and peeled peppers through a sieve and leave to drain. 1 onion finely diced. Pluck leaves from 1/2 bunch parsley smooth from the stems and finely chop. Mix beef with parsley, dried marjoram, 1 egg and breadcrumbs in a bowl. Season with salt and pepper. Vigorously mix.
3. Cut 4 peppers along one side. Layer 2 savoy leaves and place 1 pepper and spread 1/4 of the meat mixture on top. Fold and roll up the leaves and tie each with 2 pieces of kitchen string.
4. Preheat oven to 200 degrees (180 degrees convection). With oil in a wide saucepan, fry the roulades all around light brown and put on a plate. Fry onions in the frying fat until glazed, add 1 can of chunky tomatoes and 100 milliliters of water and heat. Season with salt, pepper and 1 pinch of sugar. Put roulades in sauce in a covered pot and place on the wire rack in the lower third of the oven. 45 min. Braise.
That’s all. Bon appetite. See you, Chef Walter. Cell (044-638) 110-4970