Master chef
Utensils
Apron
Bowl
Brush
Frying pan
Measuring cup
Oven mitts
Pan
Paring knife
Scissors
Sieve
Teaspoon
Timer
small bowl
Cutting board
Kitchen scales
slotted spoon
Spoon
Tea towel
ovenproof dish (approx. 2 l)
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare
Grease the dish with oil. Finely chop the button mushrooms. Place the porcini mushrooms in a small bowl, cover with water, leave to soak for approx. 15 mins. Peel the onion and garlic, finely chop both.
Savoy cabbage
Cut away the cabbage stalk, carefully remove 12 large leaves, pare down the thick midribs. Cook the leaves in batches in simmering salted water for approx. 3 mins., remove with a slotted spoon, drain, lay out individually on a clean kitchen towel.
Filling
Drain the porcini mushrooms, chop finely. Heat a little oil in a non-stick frying pan. Add the onion and garlic, sauté for approx. 2 mins. Add the button mushrooms and porcini mushrooms, stir fry for approx. 4 mins. Remove the pan from the heat, add the couscous and all the other ingredients up to and including the salt, mix, cover and leave to stand for approx. 5 mins. Fluff up the couscous with a fork, transfer to a bowl, allow to cool. Add the egg and cheese, mix, knead well by hand until you have a compact mass.
Parcels
Spread approx. 2 tbsp of the filling on each cabbage leaf, fold in the sides and roll up, place in the prepared dish. Mix the single cream with the stock, pour into the dish. Sprinkle the cheese on top of the parcels.
To bake
Approx. 45 mins. in the lower half of an oven preheated to 180 °C. Remove, allow to cool slightly, serve the cabbage parcels with the sauce.
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