Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
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.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below