Ingredients
For 10 portions
For the pretzel roulade
600g
Soft pretzels, diced
5
Egg(s)
Salt and pepper
Nutmeg
150g
Onion(s), finely chopped
50g
Butter
200ml
Milk
Bread crumbs
For the filling
125g
QimiQ Classic, room temperature
150g
Cream cheese
10g
Corn starch
2
Egg white(s)
300g
Hard cheese min. 45 % fat, grated
200g
Leek, finely sliced
30g
Butter
Salt and pepper
For the creamy cabbage
50g
Sugar
50g
Butter
200g
Onion(s), finely chopped
800g
White cabbage, finely shredded
2
Bay leaves
Thyme, finely chopped
Rosemary, finely chopped
Juniper berries
50g
Garlic, finely chopped
50ml
White wine vinegar
200ml
Vegetable stock
200ml
White wine
125g
QimiQ Classic, chilled
Salt and pepper
Preparation
- For the roulade, add the eggs and seasoning to the diced pretzel and mix well.
- Fry the onion in butter. Douse with the milk, pour over the pretzel mixture and mix well.
- For the filling, whisk QimiQ Classic smooth. Add the cream cheese, corn starch, egg white and cheese and mix well.
- Fry the leek in butter and allow to cool. Add to the QimiQ mixture and season to taste with salt and pepper.
- Roll the roulade mixture thinly on a sheet of cling film. Spread with the leek mixture and roll up. Wrap in tin foil, place in boiling water, reduce the temperature and allow to draw for 30-40 minutes.
- For the creamy cabbage, caramelise the sugar in butter. Add the onion and cabbage and sauté for a few minutes. Add the herbs and seasoning and douse with vinegar.
- Add the vegetable stock and white wine, cover and continue to cook until the cabbage is tender to the bite.
- Finish with the cold QimiQ and season to taste with salt and pepper.
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