Savoy cabbage parcels with porcini mushroom sauce

Ingredients for 2 servings:

• 3 Savoy cabbage leaves, outer leaves
• 6 savoy cabbage leaves, inner leaves
• 400 g mushrooms
• 1 bunch of spring onions
• 80 g cream cheese
• 1 tbsp garden herbs, frozen
• Fat for the mold
• 1 bag of frozen porcini mushrooms, approx. 350 g
• 1 tbsp parsley
• 1 tsp balsamic vinegar
• 200 ml Cremefine or cream
• 2 tbsp sour cream
• salt and pepper
• Oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegetarian low-carb dish

First, remove the leaves from the savoy cabbage head and cook in boiling salted water for about 10 minutes, until the leaves are soft. Let the leaves cool briefly and then trim the midribs with a knife, leaving the leaves intact. Although this doesn’t always work, the leaves will tear when you remove them from the head. But that’s okay. Preheat the oven to 180°C (top/bottom heat). Clean and chop the spring onions. Clean the mushrooms and chop them very finely. Chop the outer, thicker leaves of the savoy cabbage. Heat the oil in a pan. Fry the spring onions, chopped savoy cabbage leaves, and mushrooms until the mushrooms are tender. Add the cream cheese and herbs, and season with salt and pepper. The mixture should not be runny, but rather malleable. Now fill the lighter-colored savoy cabbage leaves with the mushroom mixture. To do this, line the leaves, add about 2 tablespoons of the mushroom mixture, and roll up the leaves. Place the savoy cabbage parcels in a greased casserole dish and bake in the oven for about 10 minutes. In the meantime, prepare the porcini mushroom sauce. Sauté the frozen porcini mushrooms in oil until tender. Deglaze the mushrooms with Cremefine or cream, add parsley, and season with balsamic vinegar, salt, and pepper. Serve the savoy cabbage parcels from the oven with the porcini mushroom sauce. If you like, you can of course add potatoes, but then it won’t be low-carb.