Filled green cabbage rolls in a classical bechamel sauce has always been one of my favorites. My mother used to prepare this recipe so deliciously.
Her bechamel sauce was probably richer than mine, as most of the classical recipes contained more butter, more fat than we try to use now.
I have different versions, also vegetarian ones, but this one is a ‘meaty’ version.
Buy a small (max 800 grams) green cabbage for 2p. Blanch the large leaves and drain carefully. Chop the smaller leaves.
Boil 100 grams of bulgur al dente.
Chop and fry 4 garlic cloves, 1 table spoon of savory in a drizzle of olive oil. Add 200 grams of minced chicken meat. Bake and stir. Add the chopped green cabbage. Bake and stir. Mix everything with the bulgur. Taste, add pepper and salt.
Make 400ml of a classical bechamel sauce with semi-skimmed milk.
Fill the cabbage with the mixture and create rolls. Put the rolls in an oiled oven dish. Spread the sauce. Finish with 1 table spoon of grated cheese.
Bake in the oven at 180° for approx 30 mins. Lovely winter food!