Quick & Easy

Mash-filled cabbage rolls with cheesy cream sauce

mash-filled cabbage rolls with cheesy cream sauce
4
1H

Ingredients

Cheesy cream sauce

Method

Mash-filled cabbage rolls with cheesy cream sauce

1.Boil, steam or microwave potato until tender, drain. Mash potato in large bowl with butter and egg yolk.
2.Meanwhile, discard thick stems from cabbage. Boil, steam or microwave leaves until just pliable, drain. Rinse under cold water, drain. Pat dry with absorbent paper.
3.Preheat oven to 200°C (180°C fan-forced). Make cheesy cream sauce.
4.Place leaves, vein-side up, on board. Cut leaves in half lengthways, divide potato mixture evenly among leaf halves, placing mixture at stem end. Roll firmly, folding in sides to enclose filling.
5.Place cabbage rolls, seam-side down, in shallow lightly oiled 2-litre (8-cup) ovenproof dish, pour cheesy cream sauce over rolls, sprinkle with bacon and cheese. Bake, uncovered, in oven about 20 minutes or until bacon is crisp and cabbage rolls are heated through.

Cheesy cream sauce

6.Melt butter in medium saucepan, add flour, cook, stirring, until mixture thickens and bubbles. Gradually add stock and cream, stir until mixture boils and thickens. Stir in cheese and parsley.

You can also use lasoda or pink-eye potatoes for this recipe.

Note

Related stories