°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
°2 tablespoons of sour cream
°50 cl of chicken broth
°80g grated gouda (2 large slices in blender)
Start with cold water and cook the potatoes with the peel on. Salt the water at the start of the boil and cook until the knife blade can easily be pulled out.
Cook the cabbage leaves in salted boiling water for a few minutes. They should be drained.
To make the sauce, follow these steps:
Add the flour to the melted butter. Stir in the cream after that. Pour the broth in slowly, as if making a béchamel sauce. The sauce should have a thick consistency. Cheese is used to seal the package.
Peel from a potato Add butter and cream after putting them through a potato masher. Season with salt and pepper.
Take a sheet of paper, spread the mush over a fine fish, leaving a centimeter around the edges, and roll it up. Fold the paper’s side edges in and roll it up.
Preheat the oven to 180 degrees Celsius.
In a baking dish, place the rolls. Drizzle with sauce and top with shredded bacon and gouda cheese. Preheat oven to 350°F and bake for 20 minutes.