Soak the porcini mushrooms in 250ml hot water, clean the mushrooms, chop them finely and fry them in half the oil until the liquid has evaporated. Clean and finely dice the spring onions, add to the mushrooms and sauté briefly.
Chop the cheese and parsley and add both to the hot mushroom mixture. Season with salt and pepper.
Blanch the cabbage leaves (large leaves from the outer part) in salted water for 3 minutes. Drain, rinse and pat dry well. Cut the leaf veins flat and place 2 leaves on top of each other on a work surface. Then put ¼ of the filling on the lower part of the leaves and roll up tightly. Secure with wooden skewers.
Fry the roulades in the remaining oil for 5 minutes. Add porcini mushrooms and deglaze with the mushroom water. Cover and simmer over medium heat for approx. 15–20 minutes. Remove the roulades, keep warm.
Add the cream and creme fraiche to the stock and let it boil down for 5 minutes. Tie with a sauce thickener and season with salt and pepper.
Ingredients
Print Recipe
Pin Recipe