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Vegetarian
Recipes - Baked Cabbage and Potato Roll Recipe
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Baked
Cabbage and Potato Roll Recipe
Ingredients
Serve
6
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2 lb/1 kg floury/
baking potatoes, peeled
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14 oz/4oo g carrots, scraped and thinly sliced
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8-12 large Savoy cabbage leaves
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8 oz/250 g Fontina or Emmental cheese, cut into small cubes
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2 tbsp butter
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1 large egg
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2 tbsp freshly grated Parmesan cheese
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2 tbsp finely chopped parsley
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2 tsp ground cumin
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salt and freshly ground black
pepper to taste
Method:
-
Cook the potatoes
in a
large pot
of salted,
boiling water for 15-20 minutes, or until tender. Drain and
mash.
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Cook the carrots in a
large pot of salted, boiling water for 8-10 minutes,
or until tender. Drain and add to the potatoes.
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Cook the
cabbage leaves in a large pot of salted, boiling
water for 3-4 minutes, or until tender. Drain and arrange the leaves
overlapping in a rectangle on a clean cloth. Use a
rolling pin to
flatten them.
-
Mix the
Fontina, butter, egg, half the Parmesan, parsley,
and cumin into the mashed potatoes and carrots.
Season with salt and pepper.
-
Spread the potato mixture evenly over the cabbage leaves. Roll them up
tightly, using the cloth to help you.
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Preheat the oven to
400°F/200°C/gas
6. Butter a baking dish.
Slice the roulade
1 1/2-inch
(4-cm) thick and arrange the slices in the prepared
dish.
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Sprinkle with the remaining Parmesan.
Bake for 10-15 minutes,
or until golden. Serve hot.
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