Savoy Cabbage Rolls Filled with Pumpkin, Chestnuts and Porcini Mushrooms
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 savoy cabbage
- 250 g chestnuts, cooked and peeled
- 250 g pumpkin (se) (Hokkaido)
- 10 g porcini mushrooms, dried
- 100 ml water
- 50 g bacon or smoked bacon
- 1 shallot (s)
- salt and pepper
- oil
- Parmesan
- butter
Print Recipe
Pin Recipe Instructions
- Remove the leaves from the savoy cabbage, cut the thick leaf veins flat, and cook the savoy cabbage in salted water until firm to the bite.
- Soak porcini mushrooms in 100 ml of hot water.
- Finely dice shallot and bacon, fry in oil. Cut the pumpkin into cubes, add to it, add the mushrooms with the soaking water, also the chestnuts cut into cubes.
- Season with salt and pepper. Stew until the pumpkin is tender.
- Fill the savoy cabbage leaves with the pumpkin and chestnut mixture and wrap into roulades.
- Now either heat up in a buttered pan with a lid on a low heat or place the roulades in a buttered casserole dish, put flakes of butter and grated Parmesan on top, in the oven at 180 - 200 ° for 20 minutes.
- As pan roulades, I have them as a side dish to Jensen duck.
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