Savoy Cabbage Roll with Sausage Meat Filling

(*) see text, enough for 4 people.

Remove the wedge-shaped stem from the savoy cabbage. Steam the whole savoy cabbage in a sieve over boiling water for fifteen minutes with the lid closed.

Heat a little clarified butter in a small pan. Steam the vegetables in it for three to five minutes, turning occasionally. Season lightly with salt.

Put the sausage meat in a suitable bowl. Mix well with the vegetables. Season with pepper.

Peel off the leaves of the savoy cabbage. Remove thick ribs. Lay out on a spread kitchen towel overlapping to a rectangle of about 25×35 cm (one side length a little less wide than the diameter of the pan or the length of the Reindl).

Spread the filling evenly, leaving a 2-4 cm border. Roll up from the bottom using the cloth. Wrap tightly with kitchen string.

(The roll can be prepared up to this point) Heat clarified butter in a coated pan or frying pan. Fry the roll all around. Add soup and steam for twenty to thirty minutes with the lid closed. Turn 1-2 times to the other side. If necessary, add a little water.

Remove the roll of savoy cabbage from the frying pan and lightly boil the liquid over high heat. Remove the string from the roll. Cut into slices. Arrange and pour the jus over it.

Serve with boiled potatoes, ‘Gschwellti’ and autumnal salads.

By the way: Did you know that clarified butter is obtained by adding butter water,

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