Savoy Cabbage Rolls Filled with Pumpkin, Chestnuts and Porcini Mushrooms

Summary

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

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Instructions

1. 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.
2. Soak porcini mushrooms in 100 ml of hot water.
3. 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.
4. Season with salt and pepper. Stew until the pumpkin is tender.
5. Fill the savoy cabbage leaves with the pumpkin and chestnut mixture and wrap into roulades.
6. 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.
7. As pan roulades, I have them as a side dish to Jensen duck.