Summary

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

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Instructions

1. 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.
2. Knead the minced meat with onions, squeezed bread, eggs, mustard, pepper and salt.
3. 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.
4. 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.
5. Arrange the roulades on plates, pour the sauce over them and serve immediately.