40 g butter with the South Tyrolean seal of quality
50 g cold butter with the South Tyrolean seal of quality
2 tbsps fennel seeds
100 ml cream with the South Tyrolean seal of quality
100 ml vegetable stock or water
100 g Stilfser cheese PDO
24 chives
salt
nutmeg
Preparation
Time to prepare: 45 min.
Remove the tough outer leaves of the savoy cabbage, then take off the individual leaves, cut out the centre and wash the leaves. Boil the green leaves in salted water, rinse them in cold water and place on a sheet of kitchen paper to drip-dry. Dice the remaining leaves.
Peel and finely cube the onion. Sauté in a frying pan with 40 g butter. Add the savoy cabbage cubes. Sauté for a little longer. Add the nutmeg, fennel seeds, a little salt and the cream. Continue to sauté everything for another 10 minutes.
Spread the boiled savoy cabbage leaves on your work surface, fill with the sautéed savoy cabbage cubes and roll each leaf up into a little roulade. Use two chives to tie up each roulade. Place the savoy cabbage roulades in an oven dish or deep baking tray. Add the vegetable stock. Grate a little Stilfser cheese with a cheese grater and sprinkle it over the roulades. Cook in the oven at 170 degrees for 10 minutes. Take the savoy cabbage rolls out of the oven and add the cold butter and fennel seeds to the cabbage juice. Leave to thicken – voilà!
