Savoy cabbage rolls with mushroom filling

Ingredients for 4 servings:

• 8 leaves of savoy cabbage
• 250 g mushrooms, fresh or from the can
• 3 shallots
• 200 g cream cheese
• 3 tbsp butter
• 2 tbsp parsley, chopped
• 6 tbsp cheese (Emmental or Gouda), grated
• 125 ml veal stock
• 4 tbsp crème fraîche
• salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Blanch the savoy cabbage leaves in boiling water for 5 minutes. Then rinse and pat dry. Clean and roughly chop the mushrooms, peel and slice the shallots. Fry them together in 3 tablespoons of melted butter. Mix the cream cheese, parsley, and 2 tablespoons of the cheese. Add the mushroom mixture and season with salt and pepper. Preheat the oven to 180°C. Roll the mushroom filling in the savoy cabbage leaves and tie with kitchen string. Place the rolls in a baking dish. Pour in the veal stock. Mix the crème fraîche with the remaining cheese and spread over the top. Place in the oven and cook for about 25 minutes. Serve hot.