Savoy cabbage rolls filled with pumpkin, chestnuts and porcini mushrooms

Ingredients for 4 servings:

• 1 m.-large savoy cabbage
• 10 g porcini mushrooms, dried
• 100 ml water, hot
• 1 shallot(s)
• 50 g bacon or smoked bacon
• oil
• 250 g Hokkaido pumpkin(s)
• 250 g chestnuts, cooked, peeled and diced
• salt and pepper
• butter flakes
• Parmesan, grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

as a side dish to duck, topped with Parmesan cheese, a warm intermediate dish

Remove the leaves from the savoy cabbage, slice the thick leaf ribs flat, and cook the savoy cabbage in salted water until al dente. Soak the porcini mushrooms in 100 ml of hot water. Finely dice the shallot and bacon and fry in oil. Dice the pumpkin and add them to the pan. Add the mushrooms and the soaking water, as well as the diced chestnuts. Season with salt and pepper and sauté until the pumpkin is soft. Fill the savoy cabbage leaves with the pumpkin and chestnut mixture and roll them into roulades. Now either heat gently in a buttered pan with a lid or place the roulades in a buttered casserole dish. Sprinkle with butter flakes and grated Parmesan cheese and bake in the oven at 180-200°C for 20 minutes. I serve them as pan roulades as a side dish to Jensen duck.