Clean, wash and roughly chop the mushrooms. Peel and chop the onions. Wash parsley, dab dry and pluck the leaves from the stems. Dice the bacon and fry it crisply in a pan without fat.
Add the mushrooms and one half of the onion cubes and fry briefly. Season with salt and pepper. Let it cool down a little bit, add egg and parsley. Dab the roulade dry and spread with the mushroom filling.
Roll up the roulade and tie up with household yarn. Rub roulade with salt and pepper. Heat clarified butter in a large casserole. Brown the roulade all around. Add remaining onion cubes and soup vegetables, pour on 1/2 litre of water and braise in a closed pot for about 1 hour.
Clean the savoy cabbage, quarter it and remove the stalk. Wash cabbage and cut into strips. Steam in hot fat for 10-15 minutes. Season with salt and pepper. Remove the roulade from the stock. Pour the stock through a sieve.
Add cream and Pernod and bring to the boil. Stir in the sauce thickener. Season to taste with salt and pepper. Cut the roulade open and serve with the savoy cabbage and sauce. Boiled potatoes taste good with it.