Savoy cabbage rolls with chanterelles

Ingredients for 2 servings:

• 4 leaves savoy cabbage, large
• 250 g chanterelles
• 1 shallot(s)
• 20 g butter
• 150 g quark, low-fat
• 2 tbsp mixed herbs, chopped
• 30 g cheese, grated (Emmental)
• 125 ml veal stock, alternatively vegetable stock
• 1 tbsp sour cream
• salt and pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Briefly blanch the savoy cabbage leaves in plenty of boiling salted water, remove with a slotted spoon and briefly refresh in cold water, then drain. Clean the mushrooms, halving larger ones. Peel and finely chop the shallot. Preheat the oven to 200 degrees Celsius. Heat the butter in a non-stick pan and fry the diced shallots until translucent. Add the mushrooms and fry while stirring. Then let cool slightly. Mix the quark, herbs, and cheese well, add the chanterelles, and season the mixture to taste with salt and pepper. Spread the savoy cabbage leaves out and spread with the mushroom mixture. Fold both sides over the filling and roll up from the long side. Place the rolls side by side in a baking dish, pour over the stock, and cook covered in the oven for 25 minutes. 10 minutes before the end of the cooking time, remove the lid, pour over the liquid, and spread with the sour cream. Also tastes delicious with porcini mushrooms.