Savoy Cabbage Roulade with Mushroom Filling

1. clean cabbage. Remove 4 large leaves and cook in salted water for about 3 minutes. Coldly quench, cut leaf ribs evenly.

2. stew finely chopped mushrooms and shallot cubes in hot fat for 5 minutes until soft. Season, dust with flour. Add whipping cream, bring to boil. Add parsley.

Spread filling evenly on savoy cabbage leaves. Roll up, tie. Fry in hot fat. Take out. Sauté the rest of the chopped cabbage in the fat. Season, add clear soup. Place roulades on top, cover with lid and steam on low heat for about half an hour. Remove, add crème fraîche to the vegetables. Season to taste. Serve with mashed potatoes.

Tip: Instead of clarified butter, you can also use butter in most cases.

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