Savoy Cabbage Rolls with Mushroom Filling
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 leaves savoy cabbage
- 250 g mushrooms, fresh or canned
- 3 shallot (s)
- 200 g cream cheese
- 3 tablespoon butter
- 2 tablespoon parsley, chopped
- 6 tablespoon cheese (Emmentaler or Gouda), grated
- 125 ml veal stock
- 4 tablespoon crème fraîche
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Blanch the savoy cabbage leaves in boiling water for 5 minutes. Then quench and pat dry.
- Clean and roughly chop the mushrooms, peel and cut the shallots. Fry them together in 3 tablespoons of melted butter. Mix the cream cheese, parsley and 2 tablespoon cheese. Add the mushroom mixture and season with salt and pepper.
- Preheat the oven to 180 ° C.
- Roll the mushroom filling in savoy cabbage leaves and tie with kitchen twine. Place the rolls in a baking dish. Pour on the veal stock. Mix the crème fraiche with the rest of the cheese and spread over the top.
- Put in the oven and cook for about 25 minutes. Serve hot.
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