Summary

Ingredients

• 10 g porcini mushrooms, dried
• 1 head savoy cabbage, approx. .2 kg
• a bit salt
• 4 slices toast
• 2 onions)
• 750 g minced meat
• 2 medium egg (s)
• 1 tablespoon mustard
• some pepper, from the mill
• 40 g clarified butter
• 250 ml beef broth
• 1 cup crème fraîche
• 1 tablespoon sauce thickener, dark

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Instructions

1. Rinse the boletus under running water and soak in 250 ml of lukewarm water.
2. Clean and wash the savoy cabbage and cook in salted boiling water for about 10-15 minutes. Allow to cool under cold water and peel off the 16 outer leaves.
3. Debark the toast and soak in water. Peel and finely dice the onions.
4. Knead the minced meat with onions, squeezed bread, eggs, mustard, pepper and salt.
5. Cut the veins of the savoy cabbage leaves flat and place 2 leaves on top of each other, place 1/8 of the minced meat mixture on top. Roll up the leaves and carefully press them together with a kitchen towel.
6. Fry the roulades in hot clarified butter, first on the seam. Add the porcini mushrooms with their soaking water and the broth. Cover and cook over a medium heat for 40 - 45 minutes.
7. Remove the roulades and keep warm. Stir the crème fraîche into the sauce, add salt, pepper, stir in the sauce thickener and bring to the boil.
8. Serve the sauce with the roulades and boiled potatoes.