Savoy Cabbage Roulade with Mustard Foam

Remove the stem base from the savoy cabbage head, remove the outermost leaves. Later make the whole head in enough salted water for about 6 min, remove from the cooking pot and cool.

From the cooled cabbage head carefully remove the outer 8 leaves. Put 4 times 2 leaves on top of each other for the later filling. Cut the inner cabbage head into small pieces.

Finely chop onion and sauté in canola oil in a frying pan until translucent. Chop the mushrooms and add to the onions, as well as the chopped cabbage. Sauté for a few minutes and season with salt, pepper and sage.

Coarsely grate the Gouda and add it to the vegetable mixture except for a little bit. Form this mixture on the prepared savoy cabbage leaves and roll up like a roulade. Place the roulades in a greased gratin dish, not too high, brush with the melted butter. Sprinkle with remaining cheese.

Cook in the oven at 180 °C for 20 to half an hour.

For the mustard foam, whisk the egg yolks and mustard in a small saucepan. Add the sour cream or crème fraiche and whisk at very low heat until the mixture is creamy and the egg yolks have set. Do not make under any circumstances.

Kitchen tips:

Savoy cabbage leaves are heavily curled and pick up a lot of dust. They must be washed extensively before processing.

Raw can be prepared only the exceptionally tender Fruehwirsing, which comes on the market in April. Autumn

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