Summary

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

1. Blanch the savoy cabbage leaves in boiling water for 5 minutes. Then quench and pat dry.
2. 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.
3. Preheat the oven to 180 ° C.
4. 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.
5. Put in the oven and cook for about 25 minutes. Serve hot.