Cabbage Mince Roulade with Earth Apple and Cauliflower Puree

Preparation (about 60 min):

Peel and core tomatoes and cut into fillets. Remove the sausage spread from the intestine. Soak oat flakes in a little bit of milk. Cut stem from savoy cabbage leaves and blanch in light salted water until al dente. Drain and drain cold, dry on paper towels.

Mix well minced meat with oatmeal, egg, sausage spread, garlic, ham, onion, chives and parsley, season with a little salt and pepper. Place two savoy cabbage leaves side by side, spread minced meat mixture on top, roll up and tie a cross bundle with a string.

Put the roulades in a frying pan and pour a little vegetable soup. Add savory, fill with veal stock and cook in the stove at 165 to 170 degrees for 18 to 20 minutes. Make potatoes and remove the peel.

From the cauliflower cut roses into small pieces, make them to the point in light salted water, drain and steam. Press potatoes and cauliflower through potato ricer into heated milk.

Season with vanilla salt, nutmeg and salt, stir until smooth and place on plates.

Garnish with tomato fillets and savory. Remove the string from the roulade, cut into slices. Drain the sauce, pour on as a mirror and place the roulade slices on top.

Our tip: Fresh chives are much more aromatic than dried ones!

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