Summary

Ingredients

• 4 large savoy cabbage leaves, alternatively white cabbage
• 150 g carrot (s)
• 150 g celeriac
• 100 g mushrooms
• 1 medium onion (s)
• 2 tablespoon rapeseed oil
• 1 tablespoon parsley, finely chopped
• 1 large egg (s)
• 20 g cheese, rated, e.., Emmentaler
• 20 g breadcrumbs
• Salt and pepper, black
• 1 glass chanterelles, approx. 290 g, or fresh chanterelles during the season
• 150 ml cream
• 1 teaspoon cornstarch

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Instructions

1. Boil the savoy cabbage leaves gently in salted water for 5 minutes, drain and cut the central ribs of the leaves flat. Do not throw away the cooking liquid.
2. Finely grate the carrots and celery, slice or chop the mushrooms. Dice the onion and sweat in 1 tablespoon rapeseed oil for about 5 minutes, add the carrots, celery and mushrooms and cook for another 5 minutes. Then let cool down a bit. Then mix in the breadcrumbs, parsley, egg and cheese, season well with salt and pepper.
3. Put 2 savoy cabbage leaves together and spread the vegetable mixture on top. Roll up and tie into roulades with kitchen twine. Fry in 1 tablespoon of oil. Drain the chanterelles and add the mushroom liquid to the roulades. Braise the roulades for about 45 minutes, adding some of the savoy cabbage cooking water. If you get fresh chanterelles, you can also add mushroom stock or vegetable stock.
4. After 45 minutes, remove the roulades and keep warm. Add the reserved cabbage stock to 150 ml of the stock. Whisk the cornstarch with the cream and add to the liquid, bring to the boil briefly, season with salt and pepper. Now add the chanterelles to the sauce, heat them up briefly and serve with the roulades.
5. Parsley potatoes or mashed potatoes go well with it.
6. Tip: I made a savoy cabbage and potato puree from the remaining savoy cabbage.