Savoy cabbage rolls with minced meat filling and cheese sauce

Sometimes you need something delicious! These mushroom rolls with minced meat filling and cheese sauce are for such days. The delicious recipe provides you with 8 small juicy rolls. But by the way: you can also make 4 larger roulettes from it. That sounds a little stronger. But to be fair, it also leaves less room for division. So it’s totally your decision.

by the way: Here at EAT CLUB, everything is not just sweet. Actually, it’s almost everything. But the rest is not tasty, but informative. We actually have a whole category called Good to know. There you will know, for example, the difference between stock, stock and broth. And continuing on the topic, you can also find out from us what minced meat really is. You’ll have something to do while you wait for your rolls. So we have taken all measures.

In conclusion, it can be said without a doubt that Savoie rolls with minced meat filling and cheese sauce are a real treasure. And just like that, here are 3 selected and special recipes from our recipe collection for you. As we all know, ropilotes are delicious and you can never have enough recipes in stock:


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Savoy cabbage rolls with minced meat filling and cheese sauce on a black plate on a gray background.

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Delicious home cooking: zapoia rolls with minced meat filling and cheese sauce

description

Delicious sandal rolls with minced meat filling and cheese sauce are always a hit and will keep your loved ones full and happy.

the preparation

  1. Roughly chop and soak in warm water for 20 minutes. Then squeeze, crush with your hands and knead with minced meat. Peel and finely chop the shallots. Wash, remove and chop the chilli. Add the beef, chili, egg and mustard to the ground beef, season with salt and pepper and mix. Divide into 8 equal parts and shape into long pats.

  2. Add the beef, chili, egg and mustard to the ground beef, season with salt and pepper and mix. Divide into 8 equal parts and shape into long pats.

  3. Preheat the oven on top and bottom at 180 degrees. Boiling water Wash the savoy and remove the thicker leaf veins. Blanch the leaves in boiling salted water for 4 minutes. Then rinse in ice cold water and dry.

  4. For each roulade, place 2 leaves slightly overlapping on the work surface and fold the meatballs into a cabbage. Place in a casserole dish seam-side down. If you like, you can also tie the rounds with kitchen twine. Cut off the remaining leaves or sections and set aside.

  5. Cut off the remaining leaves or sections and set aside. Spread 3 tablespoons of butter on the top and put it in the oven for about 35 minutes.

  6. Meanwhile, heat the remaining butter in a saucepan and stir in the flour. Deglaze with milk and broth and bring to a boil, stirring constantly. Add the cheese over low heat and let it melt. Then season with salt, pepper and nutmeg.

  7. Fry the remaining shallots and leftover cabbage in olive oil and season generously. Place the finished roulades on a bed of cabbage and pour the sauce over it.

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