Savoy cabbage rolls with feta cheese

Ingredients for 4 servings:

• 20 g dried porcini mushrooms
• 600 g mushrooms
• 6 tbsp oil
• 1 bunch of spring onions
• 200 g feta cheese
• 1 bunch of parsley
• salt and pepper
• 8 savoy cabbage leaves
• 150 g whipped cream
• 150 g crème fraîche
• 2 tbsp sauce thickener, light

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 30 minutes

Soak the porcini mushrooms in 250 ml of hot water, clean and finely chop the mushrooms, and fry them in half the oil until the liquid has evaporated. Clean and finely dice the spring onions, add them to the mushrooms, and sauté briefly. Chop the cheese and parsley and add both to the hot mushroom mixture. Season with salt and pepper. Blanch the cabbage leaves (large outer leaves) in salted water for 3 minutes. Drain, refresh, and pat dry thoroughly. Flatten the leaf ribs and place two leaves on top of each other on a work surface. Place ¼ of the filling on the bottom of each leaf and roll up tightly. Secure with wooden skewers. Brown the roulades on all sides in the remaining oil for 5 minutes. Add the porcini mushrooms and deglaze with the mushroom liquid. Cover and simmer over medium heat for 15–20 minutes. Remove the roulades and keep warm. Add the cream and crème fraîche to the broth and simmer for 5 minutes. Thicken with a sauce thickener and season with salt and pepper. Per serving: approximately 536 kcal