Savoy Cabbage Rolls with Sheep Cheese

Savoy Cabbage Rolls with Sheep Cheese

Casserole

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Cook Time

1 h 40 min

Servings

4

Difficulty

Medium

Prep Time

75 min

This Thermomix® recipe for Savoy Cabbage Rolls with Sheep Cheese is ready in 1 h 40 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These savoy cabbage rolls with sheep cheese are a hearty and aromatic dish that tastes particularly good in the colder seasons. The savoy cabbage is blanched and then wrapped with a filling of sheep cheese and ham. A creamy sauce with grated cheese and almonds rounds off the dish. I like to make the roulades when I want to cook something hearty and special at the same time. They are perfect as a main course and can be served well with boiled potatoes. A great dish for a cozy dinner!

Ingredients (12 ingredients)

  • 1 piece Savoy Cabbage
  • to taste Salt
  • to taste Pepper
  • to taste Nutmeg
  • 200 g Feta- or Sheep Cheese
  • 8 slice Ham
  • 1 piece Onion
  • 40 g Butter/Margarine
  • 2 tbsp Flour
  • 0.25 l Milk
  • 1 tsp Vegetable Broth
  • 2 tbsp Almonds

Preparation (10 steps)

1

Prepare savoy cabbage

Clean the savoy cabbage and detach 16 leaves. Wash the leaves and pre-cook in a pot with boiling salted water for 4-5 minutes. Then quench and pat dry. Cut thick leaf ribs flat.

2

Prepare feta and fill roulades

Cut 200 g feta into 8 pieces. Place 2 cabbage leaves on top of each other. Top with a slice of ham (approx. 30 g each) and a piece of feta and roll up. Place seam-side down in a greased shallow baking dish.

3

Pre-bake roulades

Place the baking dish in the preheated oven (electric oven: 200 °C/convection oven: 175 °C/gas: level 3) and pre-bake for approx. 15 minutes.

4

Chop onion

Thermomix® Setting
3 sec/Speed 5

Peel, quarter and place 1 onion in the mixing bowl. Chop for 3 sec./level 5.

3
5

Sauté onion

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

Add 2 tbsp (40 g) butter/margarine and sauté for 3 min./120°C/level 1.

180
6

Prepare roux

Thermomix® Setting
1 min/212°F/Speed 2 100

Add 2 heaped tbsp flour and sweat for 1 min./100°C/level 2.

60
7

Cook sauce

Thermomix® Setting
5 min/212°F/Speed 2 100

Stir in ¼ l water, ¼ l milk and 1 tsp vegetable broth and cook for 5 min./100°C/level 2.

300
8

Chop almonds

Roughly chop 2 tbsp almond kernels and set aside.

9

Grate cheese and refine sauce

Thermomix® Setting
1 min/140°F/Speed 2 60

Melt half of the grated cheese (amount not specified) in the sauce for 1 min./60°C/level 2. Season with salt, pepper and nutmeg.

60
10

Finish casserole

Pour the sauce over the savoy cabbage rolls. Sprinkle with the remaining grated cheese and the chopped almonds. Continue baking at the same temperature (electric oven: 200 °C/convection oven: 175 °C/gas: level 3) for 20-25 minutes.

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About this recipe

Savoy cabbage rolls with sheep cheese are a piece of culinary childhood for me, even though my grandma traditionally prepared them with minced meat. I only discovered the variant with sheep cheese later and it has since become one of my favorite variations. The slightly sour, salty sheep cheese harmonizes wonderfully with the earthy savoy cabbage and the hearty ham. It is a dish that exudes warmth and security, perfect for cold autumn or winter evenings. The savoy cabbage is of course the main ingredient here. When buying, make sure you get a fresh, crisp head with firm leaves. The outer leaves should not have any yellow or wilted spots. The sheep cheese, preferably a feta made from sheep's milk, brings the spice and creaminess to the filling. The ham provides an additional hearty note. The onion forms the aromatic base for the sauce, while butter and flour provide the binding. The milk makes the sauce creamy and the vegetable broth gives it depth. The almonds, roasted and chopped, provide a nice crunch and a nutty aroma. The preparation with the Thermomix® makes the production of the sauce enormously easier. Chopping the onion and sautéing it are perfect, and the sauce becomes wonderfully creamy without burning. It is important that you slowly stir in the milk and vegetable broth to avoid lumps. Also make sure to add the cheese only at the end so that it does not melt too much and the sauce becomes too thick. For a vegetarian version, you can simply omit the ham or replace it with dried tomatoes or olives. A vegan version is a bit more complex, but possible. Replace the sheep cheese with a vegan cheese alternative and use plant-based milk and margarine. Instead of vegetable broth, you can also use a strong herb broth. Feel free to experiment with other spices. Caraway, marjoram or thyme go perfectly with savoy cabbage. Serve the savoy cabbage rolls best with boiled potatoes or mashed potatoes. A fresh salad with a light vinegar-oil dressing also goes well with it. The roulades can be prepared well in advance. You can fill them the day before and place them in the baking dish. You can also prepare the sauce and pour it over the roulades shortly before baking. Leftovers of the roulades can be stored in the refrigerator and reheated the next day. They taste almost even better then, as the flavors have infused even better.

Created by

Anna Fischer

Anna Fischer

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Tags

#Hearty #Mediterranean #Vegetarian #Autumnal

Allergens

  • Milk
  • Gluten Containing Cereals
  • Nuts

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