Recipe book Steam S (PDF / 3.0 MB) - V-ZUG Ltd

Minced-meat
and savoy rolls
Perforated cooking tray, ⅔ GN
Porcelain dish, ½ GN
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Put the cabbages leaves in the perforated cooking tray.
Put the perforated cooking tray into the cold cooking space at
level 2. Steam 100 °C, 10 minutes.
Combine the ingredients for the minced-meat mixture to form
a compact mass.
Use a fork to crush the feta, then mix in the single cream, olives
and basil.
Put some of the minced-meat mixture onto each cabbage leaf
and press it down flat, put the feta mixture on top, then roll
up the cabbage leaves and place them in the porcelain dish.
Pour the vegetable bouillon into the dish.
Put the porcelain dish into the warm cooking space at level 2.
Steam 100 °C, 30 minutes.
1 Savoy cabbage
2 dl vegetable bouillon
Minced-meat mixture
400 g minced-meat,
half veal / half beef
2 small onions, finely diced
1 clove of garlic, finely diced
8 tbsp seasoned breadcrumbs
2 eggs
1 bunch of parsley, leaves pulled off
from stalks and chopped
1 bunch of chives, finely chopped
Salt
Pepper
Feta mixture
200 g feta
2 tbsp single cream
10–12 pitted black olives, sliced
1 bunch of basil, finely chopped
Preparation: 40 minutes | Cooking: 40 minutes
46 47 Fish Poultry Meat