Savoy cabbage rolls, that's a piece of childhood for me. My grandma always made them in the fall when the savoy cabbage was fresh from the field. The smell that then wafted through the whole house – simply unforgettable! Her recipe was of course secret, but I have tried to recreate it as best as possible. This version here is my interpretation, with a few modern twists. The savoy cabbage itself is the star of the dish. It brings a slightly bitter note and a pleasant texture. It is important that the leaves are not too thick, otherwise they will be difficult to roll. Blanching makes them smoother and takes away some of the bitterness. The minced meat provides the hearty filling. I prefer to use mixed minced meat because it is juicier than pure beef. The oat flakes are my secret tip: they absorb the meat juice and keep the filling nice and loose and juicy. Mustard and herbs of Provence give the filling a spicy note. The tomato sauce forms the perfect contrast to the hearty savoy cabbage. It should not be too sweet, but rather have a slight acidity. The Thermomix® makes the preparation really easy. Chopping garlic is lightning fast and the minced meat filling is mixed in no time. Make sure that the egg is at room temperature so that it combines better with the other ingredients. Patience is required when filling the rolls. The leaves are delicate and tear easily. It is best to always put two leaves on top of each other to make them more stable. Tying with kitchen string is important so that the rolls do not fall apart during braising. If you don't have kitchen string, you can also fix them with toothpicks. When searing the rolls, make sure that they get color all around. This ensures a nice aroma. The tomato sauce should cover the rolls well so that they cook evenly. For a vegetarian version, you can replace the minced meat with lentils or a mixture of rice and vegetables. Instead of herbs of Provence, caraway, marjoram or thyme also go well with savoy cabbage. If you like it spicier, you can add a pinch of chili to the filling. Boiled potatoes, mashed potatoes or just a piece of farmhouse bread go well with this. A fresh salad rounds off the dish. The finished rolls can be stored well in the refrigerator and reheated the next day. You can also prepare them and put them in the oven just before eating. This gives you more time for your guests.

Savoy Cabbage Rolls in Spicy Tomato Shell

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Description

Ingredients (11 ingredients)

Preparation (7 steps)

Prepare Savoy Cabbage

Chop Onion and Garlic

Prepare Minced Meat Filling

Fill and Form Rolls

Prepare Tomato Sauce

Sear Rolls

Braise Rolls

Finished cooking? Great! 🎉

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