Innerschwiizer Wirzpäckli – Uri

Rating: 5.00 / 5.00 (2 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Remove the large leaves from the savoy cabbage and cook in salted water for about five minutes until just tender. Take out, put briefly into cold water, drain, lay out on a kitchen towel. Cut thick leaf veins evenly.

Heat oil in a frying pan. Fry meat for about one minute, add thyme and parsley, season, remove. Dab drippings with paper towels, adding perhaps a little oil.

Sauté onion, garlic and chopped savoy cabbage, add tomato puree. Add soup, let it boil up, reduce liquid to half. Add meat again, mix, cool slightly, add cheese.

Shape into packets: Divide minced meat mixture evenly among savoy cabbage leaves, form into packets. Place the packets in the prepared mold with the closure facing down. Pour in the soup and spread the cheese evenly over the top.

Bake au gratin: about TEN MIN in the top half of the oven heated to 240 degrees.

Tips: Bring 1 dl soup, 1/2 dl cream and 25 g butter to a boil in a small frying pan, whip with a hand blender until creamy. Spread the foam evenly over the arranged Wirzpäckli. Use Sbrinz instead of Urner alpine cheese.

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