ingredients:
°1 kg of soft potatoes
°1 tablespoon of cream or a little milk
°100 gm butter
°6 cabbage leaves (not the first…)
°40g grated gouda (large slice in blender)
°4 strips of bacon, cut into small pieces
To prepare the sauce:
°20 grams butter
°35g flour
°2 tablespoons of sour cream
°50 cl of chicken broth
°80g grated gouda (2 large slices in blender)
Preparation
Cook the potatoes with the peel, starting with cold water. At the beginning of the boil, salt the water and cook until you can easily pull out the blade of the knife.
Cook the cabbage leaves for a few minutes in salted boiling water. drain them.
To prepare the sauce:
Melt the butter and add the flour. Stir and then add the cream. Gradually pour the broth in like a béchamel sauce. The sauce should be thick. Seal by mixing with cheese.
Potato peel. Pass them through a potato masher, add butter and cream. Salt and Pepper.
Per roll: take a sheet of paper, spread the mush over a fine fish, leaving a centimeter on the edges. Fold the side edges and roll the paper up.
Heat oven to 180 ° C.
Place the rolls in the baking dish. Drizzle with the sauce and sprinkle with the shredded bacon and gouda. Bake for 20 minutes.
Enjoy!