Weinviertel potatoes in savoy cabbage leaves

Ingredients

• 8 large savoy cabbage leaves
• 1.3 kg Weinviertel potatoes
• salt
• 1 pinch each of pepper, nutmeg and ground caraway
• 1 clove of garlic and rosemary, chopped
• 50 g spring onion, cut into rings
• 50 g red pepper, cut into small cubes
• 100 g butter
• 1/8 litre milk
• 2 egg yolks and 1 egg
• a pinch of caraway seeds

Preparation

Blanch the savoy cabbage leaves in salted water for 3 to 4 minutes. Boil the potatoes in salted water until soft, peel and mash while still hot. Heat the butter, lightly fry the spring onion and diced pepper, remove from the heat and pour over the mashed potatoes. Add the milk, egg yolk and egg. Stir in the garlic, rosemary and spices and season with salt. Beat the centre stalk of the savoy cabbage leaves with a meat tenderiser and place them individually on a clean tea towel. Press with a rolling pin to release the liquid. Divide the potato mixture between the savoy cabbage leaves and wrap into a roll, brush with melted butter, place close together in a roasting tin and bake in the oven for approx. 35 minutes at 180 °C.

Serving tip

As a vegetarian dish with stir-fried vegetables and chive cream or as a garnish in the thickened Weinviertel DAC soup.