Savoy cabbage roll with mushroom cream sauce

Ingredients for 4 servings:

• 300 g potatoes
• 200 g celeriac
• 2 onions
• 2 tbsp butter
• Salt
• Parsley
• 100 g goat cheese or to taste
• 1 egg(s)
• 8 savoy cabbage leaves
• 100 g wild mushrooms or champignons
• 200 ml cream
• Pepper, white
• Nutmeg, freshly grated

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

For the filling, peel the potatoes and celery and boil together in salted water. Then mash them into a coarse puree. Finely dice an onion and sauté in butter until golden brown. Add the potato and celery mixture and season gently with salt, depending on the cheese you’re adding (which may already be salty enough). Either coarsely grate or finely dice the cheese and fold it into the potato and celery mixture with an egg. Add finely chopped parsley and finally season with nutmeg. Remove the unsightly outer leaves from the savoy cabbage head. Cut out the coarse stalks from the larger leaves directly underneath and blanch the leaves for a few minutes in salted water. Then carefully lift the leaves out of the water and let them drain on a clean kitchen towel. Place them with the pretty side down on a clean chopping board and place a large spoonful of the filling on the inside. Roll up like a summer or spring roll. Place the wraps on a baking sheet with the seam side down. Add a knob of butter to each wrap. Bake in an oven preheated to 160°C (conventional oven) for about 30 minutes on the middle rack until golden brown. This also works in a pan. In the meantime, finely dice the second onion and fry in butter until golden brown. Add the cleaned mushrooms. Then pour in the cream and season with salt and pepper. Place the wraps on flat plates and pour over the mushroom cream sauce. Serve with a piece of white bread. Note: If you use vegan cream and omit the egg, this dish is also vegan. For a little savoriness, you could also fry some finely diced smoked tofu in some fat and stir it into the mushrooms. Meat eaters can also use rendered bacon.