(about 55 min):
Peel and core the tomatoes, cut the fillets. Cut the mozzarella into coarse strips and roast the pine nuts. Remove the skin from the onion and apple, cut into fine cubes and sauté both in olive oil until translucent*, set aside.
Remove the outer leaves from the cabbage, cut out the stem generously. Take off eight nice leaves and blanch them al dente in bubbling water, drain when cooled, cut large panicles a little bit smaller.
Place two savoy cabbage leaves inside each other, spread coarsely with paradeis pulp, top with ham. Arrange mozzarella and tomato fillets in a row and sprinkle with pine nuts. Season with pepper, roll up well and tie crosswise with string. Place savoy cabbage rolls in a frying pan, pour veal stock. Add thyme sprigs and cook at 175 °C for 20 minutes.
Make potatoes, peel them and press them through a potato press into the heated milk. Stir with a wooden spoon until smooth and add the glassy onion-apple cubes. Season with vanilla salt, nutmeg and pepper. Mix everything well and put on plates.
Pour the sauce as a mirror, remove the string from the savoy cabbage rolls, cut the rolls into slices and place them on the sauce.
Finally garnish with thyme.
(*= sauté a little bit, fry briefly – remark of the creator of the recipe)
Our tip: It is best to use fresh herbs for a particularly good aroma!
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