Step: 1/10

Wash the savoy cabbage leaves, blanch in boiling salted water for 3-4 minutes, remove, rinse in cold water and pat dry well.

Step: 2/10

Cut out the thick leaf ribs and spread out the leaves on a work surface.

Step: 3/10

For the filling, peel and coarsely grate the potatoes.

Step: 4/10

Chop the chestnuts coarsely and fry with the potatoes in a pan with 2 tbsp melted butter for 3-4 minutes.

Step: 5/10

Wash the spring onions and cut into fine rings.

Step: 6/10

Remove the pan from the heat and stir in the spring onions, parsley, cheese, sour cream and breadcrumbs and season with salt and pepper.

Step: 7/10

Place some of the mixture in each cabbage leaf.

Step: 8/10

Roll up each leaf to enclose the filling.

Step: 9/10

Tie with kitchen string.

Step: 10/10

In a pan, melt the clarified butter and sauté the cabbage rolls to brown on all sides. Pour in the stock and cook over a medium heat for 40 minutes. Remove the string and serve.