Savoy cabbage roulades in mushroom sauce

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Clean the cabbage, remove the leaves and cut the stem ends flat. Blanch in boiling salted water and drain. For the filling, peel and chop the onions. Clean and wash the mushrooms.

2. 2

   Chop half finely, halve the rest for the sauce. Heat the oil. Fry onions and chopped mushrooms for five minutes. Season with salt and pepper and let cool. In the meantime, toast and dice finely.

3. 3

   Wash the marjoram and, except for something to garnish, chop it. Mix the ground pork, onion, diced toast and marjoram with the mushrooms and season to taste. Place a large and a small cabbage leaf on top of each other. Place the filling lengthwise in the middle.

4. 4

   Fold cabbage leaves over it, roll up and tie up with kitchen string. Heat clarified butter in a roaster. Fry the roulades in it on all sides. Add halved mushrooms, also fry vigorously while turning.

5. 5

   Deglaze with 3/8 litres of water and braise covered for 15 minutes. Stir three tablespoons of cream and flour until smooth. Add the rest of the cream to the roulades. Boil down again for another five minutes at high heat. Thicken with mixed flour.

6. 6

   Season to taste with salt, pepper and paprika. Serve garnished with marjoram. Boiled potatoes taste good with it.

Nutrition Facts

KCAL
630 kcal

CARBS
20 g

FATS
46 g

PROTEINS
29 g