Stuffed Savoy Cabbage

Ingredients:

---

Serves 6 - 406 cal per serving
Prep-time: 30 min. - Total-time: 90 min.

Cut out the stalk from the Savoy cabbage. Heat salted water and cook the Savoy cabbage until the outer leaves come off easily. Put out the cabbage and drain. Tear of the outer six leaves. If necessary flatten the thick part of each leave by cutting off a part of it's stem. Season the ground meat with the diced onion, egg, plain bread crumbs, Worchestershiresauce, pepper and salt. Use about 80 g / 2 2/3 oz ground meat for filling each leave. Roll up the leaves like you would with roulades and tie them up with kitchen yarn. In a stewpot heat the oil and sear the roulades and the diced Prosciutto. Cast on 1/8 liter / 1/2 cup of broth and stir to mix with the drippings. Stew the stuffed Savoy cabbage on low heat for about 50 min. Cast on the remaining broth. Thicken the sauce with gravy thickener if desired and season to taste. Chop up the remaining cabbage and put in a separate pot. Add a little broth from the stewpot and cook the cabbage for 15 min. Serve with potatoes in their skin or boiled potatoes.