Savoy cabbage leaves are wrinkled and dark green in colour, they are perfect to create a roulade with a delicious filling based on potatoes and sausage. The combination of pork and savoy cabbage is a must in Italian cuisine and in other ones. There are two elements to contribute to making this second course so delicious: the sweet and sour onion, and the cabbage sauce. So you need few and poor ingredients to make a gourmet dish! It’s warm and rich dish to be served on gloomy winter evenings…
Serves: 4
For roulades:
- 4 savoy cabbage leaves
- 3 tablespoons of apple cider vinegar
- 350 grams potatoes
- 120 grams sausage
- olive oil
- 20 grams grated Parmigiano Reggiano cheese
- 1 shallot
- pink Himalayan salt
- freshly ground white pepper
- nutmag
For the savoy cabbage sauce:
- 6 savoy cabbage leaves
- savoy cabbage cooking water to taste
- 850grams boiled apeeled potatoes
- olive oil
- pink Himalayan salt
- freshly ground white pepper
For the sweet and sour onion:
- 200 grams sliced white onions
- 50ml water
- 1 tablespoon apple cider vinegar
- Olive oil
- 1 tablespoon of granulated sugar
- pink Himalayan salt
- freshly ground white pepper
Method
Mix water, vinegar and sugar. Brown the onions with some oil in a pan for a few minutes. Pour the mixture of water, vinegar and sugar. Cook onions for about 30 minutes. Let dry, season with salt and pepper.
Now prepare the filling. Remove the outer casing of the sausage, rinse the potatoes and cook them in a pot covered with water until they are tender. Peel and mash them. Set aside. Fry the peeled and chopped shallots in a pan. Add the shelled sausage, mix and simmer for about 15 minutes. Put the potatoes, the sausage, the Parmesan cheese and the olive oil in a bowl and mix. Season with salt and pepper, if necessary.
Clean the cabbage. So wash 10 leaves, remove the central rib and blanch them in water, salt and vinegar, for about 10 minutes. Let cool in water and ice, after place them on a cloth to dry thoroughly.
Distribute the filling on 4 blanched cabbage leaves; create little spheres with a sheet of clingfilm. Remove the clingfilm and heat in the oven at 160° Celsius degrees for at least 10 minutes.
While the rolls are in the oven, prepare the sauce. Pass the blanched cabbage leaves in the mixer glass with a little savoy cabbage cooking water, potatoes, a pinch of salt and pepper. Blend until you make a not very thick cream.
Plating
Pour a few spoonfuls of cream into a deep plate. Place the cabbage roulade and some caramelized onion on top. Garnish with herbs if you want. Serve warm.