Savoy cabbage rolls with mushroom filling

Ingredients for 4 servings:

• 4 leaves of savoy cabbage, large leaves
• 250 g mixed wild mushrooms
• 2 shallots
• 2 tbsp oil
• 50 g Emmental cheese, whole or grated
• 2 sprigs of parsley
• 200 g cream cheese
• some salt and pepper
• 4 tbsp veal stock
• 2 tbsp crème fraîche

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

vegetarian, simple, without flour

Blanch the leaves in boiling water, remove, and drain. Clean the mushrooms and dry them. Peel the shallots and dice them. Heat the oil in a pan, sauté the shallots, then add the mushrooms and toss briefly. Let cool slightly. Finely grate the Emmental cheese, pick and finely chop the parsley. Mix with the cream cheese and 2 tablespoons of Emmental cheese, add the shallots and mushrooms, and season with salt and pepper. Place the savoy cabbage leaves on the work surface and fill them with the mushroom mixture. Form into rolls and place them open-side up in a greased baking dish. Drizzle with the veal stock. Mix the crème fraîche and Emmental cheese together and spread the mixture over the rolls. Cover and cook in a preheated oven at 225 degrees on the middle rack for 10-15 minutes, then bake uncovered for another 5 minutes.