Ingredients - Wraps:
12 large White Cabbage leaves
500g minced meat2 eggs
20g breadcrumbs
1 bunch parsley
1 large tomato
200g Goat cheese (Tierno)
25g Goat cheese (Curado)
2 Tablespoons Olive oil
1 Teaspoon Mustard
1/8L Vegetable broth
1/8L Milk
(alternatively make up Bechamel sauce to a pouring consistency)
Potato medallions:
500g potatoes, boiled previous day
3 tablespoons Gofio (or flour)
1 bunch Coriander
1 Egg
Olive oil
Recipe.
Wraps:
Boil the cabbage leaves in water until “al dente”. Cut the tomato (without the seeds) and Tierno goat cheese in small cubes, chop the required amount of parsley and add all this to the minced meat. Mix this with the 2 eggs, the breadcrumbs, olive oil and mustard in a bowl and add salt and pepper according to taste. Put a large tablespoon portion of this mix into the middle of a cabbage leaf, wrap it and fix with a toothpick. Saute gently in olive oil on both sides for 10 mins , then put them into an ovenproof dish. Warm the broth and the milk, (or Bechamel sauce) and pour over the meat wraps. Sprinkle the grated Curado goat cheese over the wraps and put them in an oven for 40 mins at 180ºC.
Potato medallions:
Grate the boiled potatoes roughly and add the Gofio, egg, the chopped Coriander and some salt and pepper to it. Mix it well with your hands, take portions out, roll them in your hands and form small discs. Saute them gently in olive oil until lightly browned 10 mins before wraps are ready. Arrange meat wraps and potatoes on a plate and enjoy!!
