Savoy Cabbage Pudding with Tomato Sauce

Remove 15 leaves from the cabbage (use the rest elsewhere). Cut leaves in half along the thick leaf vein, remove leaf vein. Put leaves briefly in boiling water, rinse, drain and dry very well with a kitchen towel. Spread a pudding dish with lid (1 ltr. capacity) with the large leaves so that they still overhang a little at the edge. Cut remaining blanched savoy cabbage leaves into narrow strips.

Heat the stock and slowly add the semolina. Stir continuously over medium heat until soggy, 2-3 min. Peel and finely dice the onions. Peel garlic cloves and press through a press. Cut feta cheese into 1/2 cm cubes. Mix the ground turkey with the semolina, half of the onions and garlic, remaining egg, savoy cabbage strips, Tabasco and salt until smooth. Carefully fold in the cubes of feta cheese. Pour mince mixture into mold, pressing firmly to cover with overhanging leaves. Close the mold with the lid, place in a saucepan with water and cook at a gentle simmer for 1 hour, half an hour.

Sauté remaining onions and garlic in olive oil until soft. Add tomatoes and do at low temperature. Pluck sage leaves, chop finely and add to the sauce form. Turn out the pudding and bring to the table with the sauce.

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