Cabbage rolls with chanterelles

Ingredients for 4 servings:

• 1 white cabbage
• Salt
• 2 rolls
• 125 ml milk
• 1 onion(s), chopped
• 2 clove(s) garlic, chopped
• 1 tbsp butter
• 300 g chanterelles
• 300 g minced meat
• 2 eggs
• 1 tsp mustard
• Pepper, curry
• 8 slices of bacon
• 250 ml broth
• 250 ml cream
• 20 g flour
• 40 g butter
• 2 tbsp parsley, chopped
• marjoram

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Blanch the cabbage in salted water and remove 8 leaves. Soak the bread roll in milk. Sauté the onion and garlic in butter, add the chanterelles, and cook for 2-3 minutes. Set half of the mixture aside. Knead the meat, mushrooms, bread roll (wrung out), eggs, and mustard. Season with salt, pepper, marjoram, and curry powder. Spread on cabbage leaves, roll up, and wrap with bacon (pin or tie with string). Place the cabbage roll in a roasting pan and pour in the broth. Simmer for 30 minutes, then remove. Add the cream to the broth and simmer for 10 minutes, season to taste. Knead the flour with the butter and use it to thicken the sauce. Heat the remaining chanterelles in it. Add the parsley. I serve it with boiled potatoes.