Ingredients
for
| 6 large | Savoy cabbage leaves |
| 50 g | Pine nuts |
| 2 | Shallot(s) |
| 1 tsp | Clarified butter |
| 150 g | Goat cream cheese |
| 2 tsp | Cream |
| Salt and pepper | |
| 1 | Egg(s) |
| Breadcrumbs | |
| Sesame | |
| something | clarified butter for frying |
Nutritional values per serving
Kcal
181
Protein
7.77 g
Fat
14.89 g
Coal hydr.
4.40 g
Preparation
Working time: approx. 30 minutes Cooking/baking time approx. 30 minutes Total time approx. 1 hour
Remove 6 outer leaves from a head of savoy cabbage and blanch in boiling salted water. Drain well and pat dry. If the leaves are too wet, the filling will be watered down.
Dry roast the pine nuts in a pan, remove from the pan and allow to cool.
Peel and dice the shallots and sauté them in hot clarified butter until golden brown, then let them cool slightly.
Mix goat cheese with shallots, pine nuts, cream, pepper and a little salt and season to taste. Spread the filling evenly over the leaves. Fold in the sides of the cabbage leaves and then fold into packets.
Beat the egg. Mix the breadcrumbs and sesame seeds. Pull the packets through the egg first, then bread them with the mixture of breadcrumbs and sesame seeds. Fry the packets in hot clarified butter.
Tip: If you like, you can also add diced ham to the filling. Then the recipe is no longer vegetarian.With 6 servings, one serving has 181 Kcal.