Savoy Cabbage Balls

Remove outer savoy cabbage leaves. Blanch six light green savoy cabbage leaves in salted water until soft.

Cut the inside of the savoy cabbage into narrow strips. Sauté onions in butter, add sliced cabbage and squeeze and add peeled garlic.

Extinguish with vegetable soup and stew until soft, add milk and reduce greatly. Season with pepper, salt and nutmeg, remove from the stove.

Place kitchen towel in a soup ladle, spread with a blanched leaf, put cabbage in it, twirl leaves together like little pieces and compress them into a ball with a dish spoon.

Put the balls in an ovenproof dish, brush with butter and bake for ten minutes at 180 °C in the oven.

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