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Mushrooms in Savoy Cabbage Leaf

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Mushrooms in Savoy Cabbage Leaf

The perfect mushrooms in savoy cabbage leaf recipe with a picture and simple step-by-step instructions.

  • 1 piece Savoy cabbage fresh
  • 200 g Fresh mushrooms
  • 2 tablespoon Olive oil
  • 2 piece Fresh onion
  • 1 bunch Flat leaf parsley small bunch)
  • 1 piece Egg
  • 30 g Breadcrumbs
  • 100 ml Milk
  • 50 ml Cream
  • 50 ml Vegetable broth
  • Pepper from the grinder
  • Salt
  • Nutmeg
  • 1 tablespoon Butter
  • 1 Handful Basil leaves
  1. It’s a bit time-consuming, but you’ll be rewarded with great taste.
  2. Remove the outer leaves from the savoy cabbage. Remove the center stalk from four large leaves and place in boiling salted water for about 3 minutes and then rinse in cold water. Dry the leaves well with kitchen paper. Put aside.
  3. Cut the mushrooms and 1 onion into small cubes, fry briefly in oil over a medium flame until the moisture is gone. Pepper and salt. Let cool down.
  4. Now we need half a savoy cabbage. We use a quarter of this for the filling and the other quarter for the sauce. Cut both quarters crosswise into strips.
  5. For the filling, fry 1 onion in butter until translucent, add half of the savoy cabbage. Season with pepper, salt and nutmeg. Add approx. 3-4 tablespoons of water and simmer in a closed saucepan over a low flame for approx. 10 minutes. Stir in between. Set aside and let cool.
  6. Mix the mushrooms, breadcrumbs, the egg and the cooled savoy cabbage together, place on the well-dried savoy cabbage leaves and pack into a packet. Do not give too much on it, otherwise they will be difficult to pack. Secure with toothpicks. Put aside.
  7. We make a sauce from the 2nd savoy cabbage quarter. To do this, we bring the milk and cream to the boil, add the savoy cabbage strips, season with salt and let it stew for about 10 minutes. Stir every now and then. Finally add the basil leaves and use a hand blender to make a creamy sauce. If it is too stiff, add a little more vegetable stock. Season to taste with pepper, salt and nutmeg.
  8. Fry the savoy cabbage packets on both sides in a pan with butter on the lowest setting.
  9. If you want to serve potatoes and pork tenderloin, it is best to prepare it before the sauce so that everything is ready at the same time.
  10. To do this, remove fat and tendons from the pork tenderloin, pepper and fry it on all sides in an ovenproof pan. Let it steep in a preheated oven at 120 degrees for 25-30 minutes. Only add salt at the end.
  11. I still had some of the filling left. I’ll make an omelet out of this.
  12. I wish you bon appetite.
Dinner
European
mushrooms in savoy cabbage leaf

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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