Savoy cabbage rolls with porcini mushroom sauce

Ingredients for 4 servings:

• 10 g porcini mushrooms, dried
• 1 head of savoy cabbage, large
• Salt and pepper, coarsely ground
• 6 slice(s) toast bread, (wheat toast bread)
• 2 onions
• 1 tsp rosemary, chopped
• 500 g minced meat
• 4 eggs
• 30 g clarified butter
• ⅛ liter cream
• 1 tbsp sauce thickener, dark

Instructions

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

Soak the porcini mushrooms in ½ liter of lukewarm water for 30 minutes, then finely chop. Filter the mushroom liquid. Remove 12 good-looking leaves from the savoy cabbage. Flatten the midribs. Blanch the leaves in boiling salted water for 2 minutes. Remove and refresh in ice water. Then carefully squeeze dry parts between kitchen towels. For the filling, soak the crustless toast in cold water, squeeze dry parts, and tear into pieces. Peel and finely dice the onions. Mix the toast and onions with the ground beef, eggs, rosemary, and chopped mushrooms. Season with pepper. Layer two cabbage leaves on top of each other. Spread the filling on top, roll up the leaves, and tie or pin them shut. Brown them all over in hot clarified butter. Gradually deglaze with the porcini mushroom liquid and simmer with the lid almost completely on for a total of 30 minutes, turning occasionally. Then remove the roulades and keep warm. Whisk the cream with the sauce thickener and pour into the sauce. Cook uncovered for about 2 minutes, stirring occasionally, then season with salt and pepper. Pour the mixture through a fine sieve over the roulades. I serve it with parsley potatoes.