Stuffed Savoy Cabbage Balls

Remove the center stalk from the savoy cabbage leaves and blanch in boiling hot salted water for 3 – 4 minutes – then rinse with ice cold water and dry. Cover a mug with transparent foil, fill in a savoy cabbage leaf and fill up with the filling.

Filling:

Remove the stem from the shiitake mushrooms and cut them into fine slices. Cut onion and bacon into small cubes – toast as well. Peel, core and dice tomatoes. Cut savoy cabbage leaves into thin strips. Sauté everything in butter and season with salt, pepper and lemon. Toast bread cubes extra crispy in butter and add to the filling. Toss the filling only briefly in butter until everything is well combined – then fill in the cup and twist a ball with the foil – put it in an ovenproof dish (with lid). pour clear soup, put a little bit of butter on each ball and steam for 20 min. coveredand 200 degrees in the oven.

Serve with boiled potatoes, solo with baguette and white wine.

Our tip: use bacon with a fine smoky touch!

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