Savoy cabbage parcel with barley and fig filling

Ingredients for 4 people

• 12 large savoy / savoy cabbage leaves or sugar loaf leaves

Filling

• 1 tablespoon frying butter
• 240 g barley meal
• 4 dried figs
• 2 carrots
• 600 ml / 6 dl water
• 50 g Appenzeller cheese or Gruyère, grated
• 50 g Schabziger, grated
• 3 tablespoons leeks, finely diced
• freshly ground pepper
• Chili powder

Sauce

• 2 tablespoons butter
• 4 tablespoons flour
• 2 dl / 200 ml white wine
• 1 dl / 100 ml water
• 1 dl / 100 ml cream / cream
• freshly ground pepper
• Schabziger, grated, for sprinkling

Here’s how

1. Cut off stem end of figs, chop fruit into small cubes. Peel carrots, dice finely. Melt the butter in a frying pan, sauté the barley meal, figs and carrots well, deglaze with water, bring to the boil, simmer over low heat for 10 minutes. Allow to swell on the turned off heat source for 30 minutes. Add Appenzeller cheese, Schabziger and leek. Seasoning.
2. Blanch savoy cabbage leaves in boiling water, rinse with cold water and place on a kitchen towel.
3. For the sauce, sauté flour in the butter, stir in white wine and water, simmer over low heat for 10 minutes, stirring occasionally, add cream, season with pepper.
4. Preheat oven to 220 °C. Grease a large gratin dish.
5. Spread cereal mixture in the center of the blanched leaves, form packets. Place in the mold, pour over the white sauce. 6 Place the pan in the middle of the oven and bake the savoy cabbage parcels at 220 °C for 10 to 15 minutes.

Sprinkle a little Schabziger on top.