Meat Birds on Feather Cabbage with Corn Gnocchi

Bring the vegetable broth to a boil and pour in the polenta gratin. Cook until tender, stirring, then spread 1 cm thick on a cooled rinsed work surface. Let stand for at least an hour.

Cut away the curly leaves from the spring cabbage. Bring plenty of salted water to a boil and blanch the leaves for three to four minutes. Rinse with cold water and drain well.

Season the Plätzli with salt and pepper and top each with 1 or possibly 2 feather cabbage leaves. Push the sausage meat out of the intestine and spread evenly on top. Roll up the Plätzli and fix them with thread or possibly wooden sticks.

Heat half of the oil in a pan and fry the meat birds on all sides. Remove and dissolve the roast stock with the beef broth. Set both aside.

Finely chop the onion and coarsely chop the remaining spring cabbage leaves. Cut the mushrooms into slices. In a frying pan, heat the remaining oil and fry the bacon cubes until translucent. Add onion, mushrooms and spring cabbage and sauté, turning. Pour the beef broth and mix in the cream. Empty into an ovenproof dish and place the meat birds in it. Cover the dish and put the bottom half of the dish in the oven at 200 degrees. Steam for about forty minutes.

Cut out moons or squares from the corn mixture. Place on a baking tray and sprinkle with cheese. Put in the oven over the fireproof dish and bake for about ten minutes.

Tip: The recipe can be used just as well with savoy cabbage.

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