Baked cream with savoy cabbage and thyme sauce

Ingredients for Baked cream with savoy cabbage and thyme sauce

Instructions for Baked cream with savoy cabbage and thyme sauce

To prepare the Baked cream with savoy cabbage and thyme sauce recipe, please follow these instructions:

The sauce that requires the longest time is started first.

The two fillets are cut from the back and laid aside. Bones chopped into smaller pieces and brune well in a thick pot in the oil. The coarse vegetables are added and shuffled short. The flour is sprinkled and stirred before the rest of the ingredients are added. Cover with cold water, bring to boil and simmer for at least 3 hours. This fund is sometimes scolded.

The lamb legs, bay leaves and thyme are taken up and the soup is purified in blender or through sieve. Boil now until the flavor is strong and the consistency even. Season with salt and pepper.

While the fund boils, the meat is cooked. The fillets are soigned, ie Release for seniors and cut into 4 pieces a about 12 cm. They are short on all sides in butter and cooled.

Fill gently sliced ​​in butter, cool and mix with parsley. Cut a small cut into each piece of meat and benefit the filling in it. The cabbage leaves are blanched more in boiling water. Brush over with cold water and pack close to the meat. Pack each piece in tight film and place it in the fridge for ½ hour.

The rice paper is soaked briefly in cold water, dried with a kitchen roll and brushed on one side with egg white. This packs the four pieces of meat, egg white inward, it serves to hold the rice paper in place (the film is obviously removed first). Again, the rollers can be tightened when wrapping movies, if desired. In addition, the work can be done in good time before serving.

The packages are brushed with egg yolk and brown quickly on all sides in a little butter on a pan. Then they were cooked to the oven at 200 degrees for approx. 10 minutes. Let them rest for 5 minutes before cutting into thick slices.

To the right you can serve root vegetables such as celery, carrot, chalk pie, parsley etc., one or more kinds cut into spices just cooked brightly, run off, turn into onions, butter in butter and lots of chopped parsley, . In addition, hazelnut potato can be served.


Hazelnut potato: Boil the potatoes without salt, purify and add butter, chopped egg and milk. The cuts are cut well, swirled in a little butter together with chopped noodles and stir in the potato mass. Sprinkle with salt and pepper and put in a greased oven dish or in lubricated biscuits. Bake at 200 degrees, the surface is light golden, approx. 25 minutes.