Savoy Cabbage Rolls with Potato-Chestnut Filling in Gingerbread Sauce

Savoy Cabbage Rolls with Potato-Chestnut Filling in Gingerbread Sauce

Main course

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Cook Time

55 min

Servings

4

Difficulty

Medium

Prep Time

45 Min

Description

With the Thermomix®, Savoy cabbage rolls with potato-chestnut filling in gingerbread sauce are a hearty main course. The main ingredients are Savoy cabbage, chestnuts, potatoes, spring onions and cheese. The vegetarian dish is ideal for autumn and winter and festive occasions. Preparation takes about 55 minutes and yields 4 servings.

Ingredients (17 ingredients)

  • 1 großer Savoy cabbage
  • 200 g Chestnuts, pre-cooked
  • 0.5 Bd. Parsley
  • 1 Bd. Spring onions
  • 400 g Potatoes, waxy
  • 70 g Butter
  • 200 g Crème fraîche
  • 80 g Grated cheese, e.g. Gouda
  • 2 EL Breadcrumbs
  • nach Geschmack Salt
  • nach Geschmack Pepper
  • nach Geschmack Nutmeg, grated
  • 2 EL Clarified butter
  • 450 ml Vegetable stock
  • 2 Stk. Shallots
  • 100 g Fine gingerbread without chocolate, without wafers
  • 125 ml Red wine
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Preparation (13 steps)

1

Prepare Savoy cabbage leaves

Bring a large pot of water to a boil. Briefly blanch about 12 Savoy cabbage leaves in it so that they can be rolled into roulades later. Rinse and drain on a kitchen towel. If there are a few thicker leaf ribs, cut them flat.

2

Chop chestnuts

Thermomix® Setting
5 sec/Speed 5

Put 200 g of pre-cooked chestnuts into the mixing bowl and chop for 5 sec./speed 5. Transfer and set aside.

5
3

Prepare parsley and spring onions

Wash and clean 0.5 bunch of parsley and 1 bunch of spring onions. Roughly chop the parsley, cut the spring onions into fine rings. Set both aside.

4

Grate potatoes

Peel, wash and coarsely grate 400 g waxy potatoes. Place the grated potatoes in a bowl.

5

Prepare potato-chestnut filling

Thermomix® Setting
5 min/212°F/Linkslauf Speed 1 100 Reverse

Put 50 g butter in the mixing bowl and melt for 3 min./50°C/speed 1. Add chestnuts and potatoes and sauté for 5 min./100°C/reverse rotation speed 1.

300
6

Refine filling

Thermomix® Setting
20 sec/Linkslauf Speed 2 Reverse

Add parsley, spring onions, 200 g crème fraîche, 80 g grated cheese and 2 tbsp breadcrumbs and mix in for 20 sec./reverse rotation speed 2. Season with salt, pepper and grated nutmeg.

20
7

Shape Savoy cabbage rolls

Divide the mixture onto the blanched Savoy cabbage leaves, then fold the four sides inwards and roll the leaves into roulades, not too loosely. Secure with kitchen string (or roulade needles).

8

Simmer Savoy cabbage rolls

Thermomix® Setting
30 min/Varoma/Speed 1 Varoma

Put 1 tbsp clarified butter and 250 ml vegetable stock into the mixing bowl. Place the Savoy cabbage rolls in the simmering basket and insert it into the mixing bowl. Simmer for 30 min./Varoma/speed 1 until the roulades are soft. Remove the roulades from the simmering basket and keep warm briefly.

1800
9

Chop shallots

Thermomix® Setting
3 sec/Speed 5

Peel and quarter 2 shallots and place in the mixing bowl. Chop for 3 sec./speed 5.

3
10

Sauté shallots

Thermomix® Setting
3 min/248°F/Speed 1 120

Add 1 tbsp clarified butter to the shallots in the mixing bowl and sauté for 3 min./120°C/speed 1.

180
11

Crumble gingerbread and prepare sauce

Thermomix® Setting
5 min/212°F/Speed 1 100

Finely crumble 100 g fine gingerbread without chocolate and wafers and add to the shallots in the mixing bowl together with 125 ml red wine and 200 ml vegetable stock. Simmer for 5 min./100°C/speed 1.

300
12

Strain and refine sauce

Thermomix® Setting
20 sec/Speed 3

Pass the sauce through a sieve. Put the strained sauce back into the mixing bowl. Add 20 g ice-cold butter and stir for 20 sec./speed 3 until the butter has melted and the sauce thickens.

20
13

Arrange

Arrange Savoy cabbage rolls together with the gingerbread sauce on plates and serve immediately.

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Tags

#Hearty #Festive #Autumnal #Vegetarian #Christmas #Winter #Wintery

Allergens

  • Cereals containing gluten
  • Milk
  • Nuts
  • Celery
  • Sulphur dioxide and Sulphites

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