Prepare savoy cabbage leaves over steam or in salted water until crisp. Cool.
Grease molds with butter (1) and spread out with leaves.
Cut kohlrabi, carrots and zucchetti into 1/2 cm cubes. Cook kohlrabi and carrots over steam or in salted water until crisp. Turn the three vegetables in the butter (2) to the other side and season. Fill vegetables into the molds. Wrap savoy cabbage leaves.
Heat in a heated stove at 160 °C for 15 min.
Serve: Turn out savoy cabbage heads, brush with butter and bring to table on the spot.
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