Refined red cabbage roulades with game filling and mushrooms

Ingredients for 4 servings:

• 1 large red cabbage
• 500 g game meat from the leg
• 200 g chanterelles
• 100 g smoked bacon
• 1 m.-sized onion(s)
• 1 egg(s), size M
• 2 tbsp breadcrumbs
• 1 pinch of allspice powder
• ½ tsp thyme, shredded
• 4 tbsp oil
• 1 tbsp red wine vinegar
• 125 liters of dry red wine
• 250 ml Game stock
• 1 tbsp cranberry jam
• 2 tbsp crème fraîche

Instructions

Working time approx. 1 hour 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours

Remove any wilted outer leaves from the cabbage head, then pre-cook the head in boiling salted water for 5 minutes. Lift out with a slotted spoon and remove 8 large leaves. Mince the venison. Trim the chanterelles and chop with a mincing knife. Dice the bacon and peeled onion and fry until translucent. Add the mushrooms and fry over high heat. Allow to cool slightly, then add to the minced venison along with the egg and breadcrumbs. Mix thoroughly and season to taste with the spices. Preheat the oven to 200°C. Now spread out the leaves, cleanly cut the thicker middle ribs, and place some of the stuffing on each one. Fold the leaves in at the sides, roll them up, and wrap them with cotton string. Heat the oil in a heatproof pot and sear the red cabbage rolls all over over high heat. Deglaze with vinegar and red wine, and cook, covered, on the middle rack for about 35 minutes. Baste with the game stock occasionally. Remove the red cabbage wraps and keep warm. Combine the cooking juices with the cranberries and crème fraîche on the stovetop and simmer until smooth. 515 kcal per serving.