Wirsingrouladen Mit Kartoffelfüllung – Stuffed Chunks of Cabbage and Potatoes

Cut the scimudin, casera and 50 g of taleggio into cubes and soak in the milk for half an hour.

Melt the butter in a saucepan and mix in the flour over low heat. Now add the milk drained from the cheese (set cheese aside), bring to a boil and simmer gently for 8 min, stirring. Put the béchamel sauce on the kitchen stove, season with salt, season with pepper, add the cheese cubes and stir until melted. Remove from the heat and keep warm in a bain-marie.

Cut the savoy cabbage leaves in half, remove the middle leaf vein. Blanch for 5 min in bubbling hot salted water with a little oil. Drain and dry on a kitchen towel.

Mash the potatoes, season with salt, pepper, a teaspoon of truffle paste and a finely chopped shallot previously sautéed in a tiny bit of oil.

Divide the mashed potatoes and a cube of the remaining Taleggio cheese evenly among the savoy cabbage leaves and roll them into roulades.

Place the roulades on a baking tray lined with parchment paper, drizzle with a little olive oil and place in the oven for 10 minutes at 170 °C. Bring the savoy cabbage roulades to the table. Offer the béchamel sauce decorated with a little dill separately with the roulades.

Our tip: Scimudin cheese is a light, slightly straw-colored soft cheese with small, irregularly distributed holes. Today this cheese is made in Sondrio (Valtellina) from milk, in the past used

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