Savoy cabbage rolls in cheese sauce
Golden-brown baked savoy cabbage rolls, filled with hearty potato and bacon puree, coated in creamy cheese sauce – a casserole that no one can resist.
Ingredients · Servings 4 people
- 1 Savoy cabbage
- Salt
- 60 g Butter
- 30 g flour
- 750 ml milk
- 250 ml broth
- 1 egg yolk (size M)
- 160 g blue cheese
- Pfeffer
- 1 pack (120 g) of mashed potatoes
- 125 g Speckwürfel
Method · 1 h
- Remove 8 large leaves from the savoy cabbage (use the rest for something else) and blanch in salted water for about 3 minutes. Rinse with cold water and pat dry.
- Heat 50g of butter in a saucepan and sauté the flour in it. Gradually whisk in 550ml of milk and stock, bring to a boil, and simmer for about 5 minutes. Whisk the egg yolk with 3 tablespoons of cold water and stir into the sauce. Add 60g of cheese in small pieces and melt while stirring. Season the sauce with salt and pepper.
- Prepare mashed potatoes with salt, 10g butter, and 200ml milk according to package instructions. Fry bacon in a pan until crispy, then stir into the mashed potatoes.
- Place about 2 tablespoons of potato and bacon mash onto each savoy cabbage leaf in a strip and roll them up. Pour the sauce into a large baking dish. Place the rolls seam-side down in the dish. Crumble the remaining cheese over the top. Bake in a preheated oven (180°C/fan 160°C) for about 20 minutes.
