V-ZUG SL Bedienungsanleitung PDF herunterladen (Seite 32)

58 59 Fish Poultry Meat

R14

Blanch the cabbage leaves in plenty of boiling water for 1

2–3 minutes, drain and immerse in cold water. Cut out the tough

central ribs.

Combine the ingredients for the minced meat mixture to form 2

a compact mass.

Use a fork to crush the feta, then mix in the single cream, olives 3

and basil.

Put some of the minced meat mixture onto each cabbage 4

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 a knob of

butter on each roll.

Put the porcelain dish on to the original glass baking tray 5

at level 2 of the cold cooking space. Start the recipe. Combi

mode, hot air humid 200 °C, microwave 200–300 watts,

7–12 minutes, followed by combi mode, grill-forced convection

200 °C, microwave 400–500 watts, 10–20 minutes.

Minced meat

and savoy rolls

Porcelain dish, ½ GN

Original glass baking tray

1 Savoy cabbage

2 dl vegetable bouillon

20 g butter

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: 25 minutes

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