Savoy cabbage rolls in porcini mushroom sauce

Ingredients for 8 servings:

• 10 g porcini mushrooms, dried
• 1 head of savoy cabbage, approx. 1.2 kg
• some salt
• 4 slices of toast
• 2 onions
• 750 g minced meat
• 2 m.-sized eggs
• 1 tbsp mustard
• some pepper, from the mill
• 40 g clarified butter
• 250 ml beef broth
• 1 cup crème fraîche
• 1 tbsp sauce thickener, dark

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 35 minutes

Rinse the porcini mushrooms under running water and let them soak in 250 ml of lukewarm water. Trim and wash the savoy cabbage, then cook it in boiling salted water for 10-15 minutes. Cool it under cold water and remove the 16 outer leaves. Remove the crusts from the toast and soak it in water. Peel and finely dice the onions. Knead the minced meat with the onions, squeezed bread, eggs, mustard, pepper, and salt. Flatten the leaf ribs of the savoy cabbage leaves and place two leaves on top of each other, then add 1/8 of the minced meat mixture. Roll the leaves up and gently press them together with a kitchen towel. Brown the roulades all over in hot clarified butter, starting with the seam. Add the porcini mushrooms with their soaking water and the stock. Cover and cook over medium heat for 40-45 minutes. Remove the roulades and keep warm. Stir the crème fraîche into the sauce, season with salt, pepper, and the sauce thickener, and bring to a boil. Serve the sauce with the roulades and boiled potatoes.