Savoy cabbage roll with Stelvio cheese
A recipe from Simply good by Hannes Haselrieder
800 g Savoy cabbage 50 g onions 40 g butter with South Tyrolean Seal of Quality 50 g cold butter with South Tyrolean Quality Mark 2 tablespoons of fennel seeds 100 ml cream with South Tyrolean Quality Mark 100 ml vegetable broth or water 100 g Stelvio cheese PDO 24 chives stems Halls Nutmeg
How to make Involtino di verza con formaggio Stelvio
First, remove the outer and woody leaves of Savoy cabbage, detach the individual leaves, remove the central core, and wash the leaves.
Then boil the green leaves in salted water until soft, cool them in cold water, and drip them on kitchen paper.
Cut the remaining leaves into cubes.
Peel the onions cut them into small cubes and fry them in a pan with 40 g of butter.
Add the cabbage cubes and continue to fry.
Add the nutmeg, fennel seeds, a pinch of salt and cream and continue cooking for about 10 minutes.
Spread the boiled cabbage leaves, fill them with the sautéed cabbage cubes and roll them up into a small roll.
Close the roulade with the help of two stalks of chives.
Place the cabbage rolls in a heat-resistant mold or deep baking tray, pour the vegetable stock, grate the Stelvio cheese on top of the rolls and bake in the oven for 10 minutes at 170 degrees.
Finally, remove the baking tray from the oven and tie the cabbage sauce with cold butter and fennel seeds.
Let everything cook briefly and the cabbage roll with Stelvio cheese is ready!
Regional recipe from Südtirol