Savoy cabbage packets with goat cheese
Ingredients
for portions
| 6 large ones | Savoy cabbage leaves |
| 50 g | Pine nuts |
| 2 | shallot(s) |
| 1 TL | clarified butter |
| 150 g | Fresh goat cheese |
| 2 TL | Scene |
| salt and pepper | |
| 1 | Owner) |
| Breadcrumbs | |
| sesame | |
| something | Clarified butter for frying |
kcal
181
protein7,77 g
Fat14,89 g
Kohlenhydr.4,40 g
preparation
Remove 6 outer leaves from a savoy cabbage head and blanch them in boiling salted water. Drain well and pat dry. If the leaves are too wet, the filling will be watered down.Roast the pine nuts dry in a pan, remove them from the pan and let them cool.Peel and dice the shallots and sauté them in the hot clarified butter until golden brown, then let them cool slightly.Mix the goat cheese with the shallots, pine nuts, cream, pepper and a little salt and season to taste. Distribute the filling evenly among the sheets. Fold in the sides of the cabbage leaves and then fold them into parcels.Beat the egg. Mix the breadcrumbs and sesame seeds. First dip the packets in the egg, then coat them in the mixture of breadcrumbs and sesame seeds. Fry the parcels in hot clarified butter.Tip: If you like, you can also add diced cat ham to the filling. Then the recipe is no longer vegetarian.With 6 servings, one serving has 181 kcal.