Savoy cabbage rolls with mushroom and couscous filling

Ingredients for 4 servings:

• 1 large savoy cabbage
• 200 g couscous
• 2 tsp vegetable broth, instant
• 300 g mushrooms or other mushrooms
• 2 onions
• 3 garlic cloves
• 100 g cheese, grated
• 2 cups crème fraîche with herbs
• Thyme
• rosemary
• curry
• Chili, optional
• salt and pepper

Instructions

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

Bring a large pot of salted water to a boil. Blanch approximately 8-10 savoy cabbage leaves in the salted water for approximately 2 minutes. Remove, refresh in cold water, and drain. In a large bowl, mix the couscous with the stock powder and pour over 250 ml of boiling water. Allow to swell. Clean and finely chop the mushrooms. Finely chop the onion and garlic. Fry in the pan with the mushrooms. Season and mix with the couscous and cheese. Place a tablespoon of the mixture on each savoy cabbage leaf. Not too much, it depends on the leaf; 1-2 tablespoons is usually enough. Then fold in the sides and roll up the leaves. Secure with roulade pins or wooden toothpicks. Sear the roulades all over in a pan in a little oil. Reduce the heat and simmer for approximately 15 minutes, turning occasionally. Pour the crème fraîche into a bowl and season to taste. Serve the roulades with the crème fraîche.