Wirsingtorte oseose jupụtara na Chanterelles na anụ minced ose

Put the savoy cabbage in boiling lightly salted water and gradually separate the individual leaves as they come off. Immediately pour into ice-cold water and then cut out the central ribs.

For the chanterelle filling, leave the bacon in a pan, allow the onions to become translucent and then add the chanterelles, fry them briefly, season with salt and pepper and stir in the cream. Set the filling aside.

Preheat the oven to 200 degrees. For the minced meat filling, mix a minced dough from the specified ingredients. Line a 22 cm springform pan (or a casserole dish with the savoy cabbage leaves, dabbed dry).

Then pour the chanterelle filling on top and smooth it out; Cover with savoy cabbage leaves, add the minced meat filling and press down lightly.

Place a few narrow strips of savoy cabbage on top, drizzle everything with melted butter, sprinkle with a few individual cubes of bacon and bake the savoy cake in the middle of the preheated oven for about 40 to 50 minutes. Then, like a cake, cut into pieces.

For a sauce, fry the bacon in the butter, sweat the onion in it until translucent, deglaze with red wine and cream, stir in the peppercorns and some of the pepper stock and let the sauce simmer gently for a few minutes until it thickens.

Season the sauce to taste and, when some juice has accumulated on the cake, stir it into the sauce. Potatoes go well with it.

If you don't have any chanterelles in your frozen stock, you can of course prepare this delicious dish with other mushrooms

** Freeze chanterelles