Savoy cabbage bacon mounds
Savoy cabbage bacon mounds
Serves 4
PREPARATION: about 45 mins
COOKING TIME: about 45 mins
Ingredients
FILLING
– 2 dl whole milk, hot
– 300 g day-old white bread, in cubes
– 100 g bacon cubes
– 1 finely chopped onion
– ½ bunch of thyme, leaves finely chopped
– 2 tbsp butter
– 1 egg yolk
– Salt, pepper
– 1 dl full cream
– 20 g melted butter
– 100 g Sbrinz AOP, grated
– Butter to grease dish
– 1 large Savoy cabbage, about 900 g
– Gratin dish about 30×20 cm
Preparation
SAVOY CABBAGE
Remove stalk. Break off 8 large leaves and blanch in boiling salted water for 4–5 mins. Rinse in ice water, then drain. Cut remaining Savoy cabbage into thin strips, also blanch then drain. Dab leaves dry with household paper.
FILLING
Pour hot milk over bread cubes and let stand for 10 mins. Steam bacon, onion and thyme in the hot butter then add to bread mixture. Also add cabbage strips and egg yolk, knead well and season. Shape bread mixture into 8 balls about 7 cm thick. Wrap each ball up tightly with a cabbage leaf and place in prepared gratin dish. Pour in cream, brush with melted butter, and sprinkle Sbrinz on cabbage mounds.
COOKING
Cook for 40–45 mins in the middle of an oven preheated to 180°C.
