Instructions

1. 1

   Carefully detach eight large outer leaves from the savoy cabbage, wash them and pare the thick central rib flat so that the leaves can be rolled.

2. 2

   Blanch the leaves in a pan of boiling water, then refresh them in cold water and pat them dry. The airfryer does not take this step off you: raw leaves break when rolled, and loose leaves without oil do not belong in the basket.

3. 3

   Peel the onion and dice it finely. Knead it thoroughly with the minced meat, the egg, the breadcrumbs, the salt, the pepper, the dried marjoram and the medium-hot mustard.

4. 4

   Divide the mixture between the eight leaves, fold in the sides and roll the leaves up firmly into parcels.

5. 5

   Grease a small ovenproof dish with the butter or margarine for the dish, set the rolls in seam side down and pour in the cream.

6. 6

   Preheat the airfryer to 180 °C.

7. 7

   Stand the dish in the basket in a single layer, with space around it, and stack nothing on top; if only a smaller dish fits in, cook in two batches. The dish caps the airflow, so this cooks barely faster than in the oven — what you save above all is the oven's long preheat. Cook at 180 °C.

8. 8

   They are not turned, as the rolls lie in the cream and would fall apart. Instead turn the dish once through 180 degrees and cook on at 180 °C until the minced meat has reached a core temperature of 70 °C; minced meat never stays pink.

9. 9

   Let the rolls rest briefly and serve them with the cream sauce from the dish.