Wirsingwickel From the Leg of Lamb, Potato Vegetable Lasagna

Wirsing wraps of leg of lamb in herb sauce with potato and vegetable lasagna.

Season the boned leg pieces, marinate with a little chopped rosemary, sage and thyme and season with salt and pepper.

Blanch 1 large leaf of cabbage per person in boiling hot water so that it still has bite and cool in cold water to retain the color. Remove and dry.

Roll out with a pastry roller between two cloths – so it is dry and the stem is rolled soft.

Then make the farce to wrap: (to 100g of meat – 100g of whipped cream).

pepper, salt, egg, vodka, dried kitchen herbs

Cut the lamb and turkey meat (150 g) into small pieces, season lightly with salt and place in the freezer. Put the well cooled meat into the mulinette or cutter and finely chop (mince) with egg, salt, chopped herbs, olives.

Slowly add whipping cream a little at a time and finely chop until it is a glossy amount. (Be careful quantity does not get warm!!!!

Otherwise it may curdle.)

Then spread farce on the savoy leaves and roll up the lamb pieces with 3mm thick farce layer and the savoy leaf like a cabbage roll.

Sauté in a heated frying pan with olive oil until it gives a little color and pour lamb sauce. Pour the lamb pieces into the oven at 200 degrees for 8 minutes.

Now remove and transfer to a baking tray. Immediately cover with aluminum foil, so that the meat can

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