Savoy cabbage roulades with polenta cookies

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   For the cookies, bring 300 ml of stock to the boil, stir in semolina and allow to swell for approx. 20 minutes, stirring occasionally. Stir in egg, 1 tablespoon of cheese and curry. Leave to cool. Peel and chop onion and fry in 1 tablespoon of hot oil.

2. 2

   Add the lentils and deglaze with the remaining stock. Cover and cook over medium heat for 12-15 minutes. Clean, wash and quarter the mushrooms. Heat 1 tablespoon of oil and fry the mushrooms. Season with salt and pepper.

3. 3

   Season the lentils with vinegar. Remove 8 large leaves from the cabbage, wash and blanch in boiling salted water for about 1 minute. Place briefly in cold water, drain. Collect the vegetable water.

4. 4

   (Stew the rest of the cabbage extra as a vegetable or use it in some other way.) Wash the herbs, dab dry and, except for a little garnish, chop them finely or cut them into small rolls. Mix lentils, mushrooms, 3 tablespoons of cheese and herbs.

5. 5

   Spread on the savoy cabbage leaves, roll up and tie up with kitchen twine. Drain the chanterelles. Fry the roulades in the remaining hot oil all around. Add the chanterelles and braise briefly.

6. 6

   Fill vegetable water to 3/8 litres of liquid. Deglaze roulades with it. Cover and cook over medium heat for about 25 minutes. Form about 16 cookies with moistened hands and place them on a baking tray lined with baking paper.

7. 7

   Sprinkle the remaining cheese over the cookies. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 20-25 minutes. Remove the roulades and keep warm. Pour cream into the stock, bring to the boil and thicken with sauce thickener.

8. 8

   Season with salt and pepper. Arrange everything and pour some sauce over it. Serve garnished with herbs. Remaining sauce extra is enough.