Description
Saftige Buletten aus würzigem Hack, goldbraun gebraten, treffen auf zarten, buttrigen Wirsing in cremiger Sauce. Herzhaft, aromatisch und unwiderstehlich – ein rustikaler Genuss mit seidiger Textur und appetitlichem Glanz.
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
Instructions
- Peel and finely chop the onions. In a large mixing bowl, combine the chopped onions, mixed ground meat, eggs, and mustard. Soak the slices of toast bread in a bowl of water for a few minutes until soft, then squeeze out the excess water and add the bread to the meat mixture. Season generously with salt and pepper. Using your hands, mix everything thoroughly until a smooth, even meat mixture forms.
- Divide the meat mixture into 8 equal portions and shape each portion into a patty (Bulette) with your hands. Heat the clarified butter (Butterschmalz) in a large frying pan over medium heat. Add the patties to the pan and fry them for about 8 minutes on each side, or until they are nicely browned and cooked through. Remove the cooked patties from the pan and set aside.
- To make the sauce, melt 30 g butter in a saucepan over medium heat. Add the flour and stir constantly to create a smooth roux. Cook the roux for 1-2 minutes, making sure it does not brown. Gradually pour in the chicken broth while whisking continuously, ensuring there are no lumps. Bring the mixture to a gentle simmer and let it cook for about 10 minutes, stirring occasionally, until the sauce thickens slightly. Stir in the crème fraîche until fully incorporated and the sauce is creamy.
- While the sauce is simmering, prepare the savoy cabbage. Wash the savoy cabbage and cut it into thin strips. In a large pot or deep skillet, melt 40 g butter over medium heat. Add the savoy cabbage strips and sauté them gently, stirring often, until they are tender but still have a slight bite. This should take about 8-10 minutes.
- Preheat your oven to 200°C (392°F). In a large ovenproof casserole or baking dish, spread the sautéed savoy cabbage evenly on the bottom. Arrange the fried meat patties (Buletten) on top of the cabbage. Pour the prepared creamy sauce evenly over the patties and cabbage, ensuring everything is well coated.
- Cover the casserole dish with a lid or tightly with aluminum foil. Place it in the preheated oven and bake for 30 minutes, allowing the flavors to meld together and the dish to heat through completely.
- After baking, remove the dish from the oven. Optionally, sprinkle the finished Bulettentopf with freshly chopped parsley before serving. Serve hot, spooning some of the savory sauce and cabbage onto each plate along with a Bulette.
Notes
You can add a pinch of nutmeg to the cabbage for extra flavor. Serve this hearty Bulettentopf with boiled potatoes or crusty bread for a complete meal. If you prefer a leaner version, use ground turkey or chicken instead of mixed ground meat. Leftovers can be stored in the fridge for up to two days and reheat well.
- Prep Time: 10
- Cook Time: 20
- Category: Geflügel und Fleisch Rezepte, 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
