Description
Herzhafte Buletten, außen goldbraun gebraten, treffen auf zarten Wirsing in cremiger Sauce. Saftig, würzig und aromatisch – ein wärmender Eintopf mit geschmolzener Butter und feinem Röstduft.
Ingredients
Scale
- 4 onions
- 500 g mixed ground meat
- 2 eggs
- 1 tablespoon mustard
- 3 slices toast bread
- Salt and pepper
- 30 g clarified butter (Butterschmalz)
- 30 g butter
- 2 tablespoons flour
- 400 ml chicken broth
- 150 g crème fraîche
- 700 g savoy cabbage, cut into strips
- 40 g butter
- Chopped parsley, for serving (optional)
Instructions
- Peel and finely chop the onions. Place the chopped onions in a large mixing bowl along with the ground meat, eggs, and mustard.
- Soak the slices of toast bread in a little water until soft. Squeeze out excess water and tear the bread into small pieces. Add the soaked bread to the bowl with the meat mixture.
- Season the mixture generously with salt and freshly ground black pepper. Using clean hands, mix everything thoroughly until all ingredients are well combined and the mixture is smooth.
- Divide the meat mixture into 8 equal portions. With damp hands, form each portion into a round, flat patty (Bulette).
- Heat the clarified butter (Butterschmalz) in a large skillet over medium heat. Once hot, add the Buletten and fry them for about 8 minutes on each side, or until they are well browned and cooked through. Remove the finished Buletten from the pan and set aside.
- In a separate saucepan, melt 30 g butter over medium heat. Add the flour and stir constantly to create a light roux (Mehlschwitze), cooking for about 1-2 minutes until it is slightly golden but not browned.
- Gradually pour in the chicken broth while whisking to prevent lumps. Continue to stir and bring the sauce to a gentle simmer. Let it cook for about 10 minutes, stirring occasionally, until it thickens slightly.
- Stir in the crème fraîche until the sauce is smooth and creamy. Season with additional salt and pepper to taste. Keep warm on low heat.
- Meanwhile, heat the remaining 40 g butter in a large pan or pot over medium heat. Add the savoy cabbage strips and sauté them gently, stirring occasionally, for about 5-7 minutes until the cabbage is slightly softened but still vibrant in color.
- Preheat your oven to 200°C (392°F) top/bottom heat.
- Transfer the sautéed savoy cabbage to a large ovenproof baking dish. Arrange the fried Buletten evenly on top of the cabbage.
- Pour the prepared creamy sauce evenly over the Buletten and cabbage, ensuring everything is well coated.
- Cover the dish with a lid or tightly with aluminum foil. Place in the preheated oven and bake for 30 minutes, allowing the flavors to meld and the dish to become bubbling hot.
- Remove from the oven, carefully uncover, and sprinkle chopped fresh parsley over the top before serving, if desired. Serve hot, ideally with boiled potatoes or fresh bread.
Notes
For extra flavor, you can add a pinch of nutmeg to the cabbage while sautéing. This dish pairs wonderfully with boiled potatoes or rustic bread. If you prefer, you can substitute the mixed ground meat with all beef or all pork. Make sure to squeeze out as much water as possible from the soaked bread to avoid a soggy meat mixture. The Buletten can be prepared in advance and refrigerated before baking. Leftovers taste even better the next day!
- Prep Time: 10
- Cook Time: 20
- Category: Geflügel und Fleisch Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 20-30g
- Cholesterol: 60-100mg
