Savoy Cabbage Rolls with Porcini Mushrooms
by Editorial Staff
Summary
| Prep Time | 55 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 sachet porcini mushrooms, dried
- 750 g savoy cabbae
- 2 slices toast
- 2 onions)
- 500 g minced meat, mixed
- 2 egg (s)
- 1 tablespoon mustard
- 20 g clarified butter
- liter ⅛ beef broth, instant
- 1 glass crème fraîche
- 2 tablespoon sauce thickener, darker
- salt
- pepper from the grinder
Print Recipe
Pin Recipe Instructions
- Rinse the porcini mushrooms under running water and let them swell in 1/4 l lukewarm water. 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. Debark the bread and soak in a little water. Peel and finely dice the onions.
- Knead the minced meat with onions, squeezed bread, eggs, mustard, pepper and salt.
- Cut the leaf veins flat. Place 2 sheets on top of each other and place 1/8 of the minced meat mixture on top. Roll up the leaves and press them together with a kitchen towel.
- Fry the savoy cabbage rolls in the hot clarified butter - place on the seam first. Add the porcini mushrooms with their soaking water and the beef broth. Cover and cook over medium heat for approx. 40-45 minutes. Remove the roulades and keep warm. Stir the crème fraiche into the sauce, season with salt and pepper. Stir in the sauce thickener and bring to the boil once.
- Arrange the roulades on plates, pour the sauce over them and serve immediately.
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