Savoy cabbage roulades with shrimp and mushroom filling

Ingredients for 4 servings:

• 8 savoy cabbage leaves
• 28 shrimp(s), frozen, thawed
• 1 piece(s) ginger, thumb-sized
• 1 pinch(s) of sugar
• some lemon juice
• 2 pinch(s) chili, coarsely ground
• 3 tbsp olive oil
• salt and pepper
• 1 large garlic clove(s)
• 250 g mushrooms, brown
• 1 medium-sized onion(s), diced
• 300 ml cream
• 50 ml white wine, more if needed

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

pescetarian

Quarter the mushrooms and sauté them in a large pan with diced onion. Season with a pinch of pepper and salt. Mushrooms absorb a lot of water; let this evaporate completely, then set the mushrooms aside. Marinate the shrimp in a bowl with 3-4 tablespoons of olive oil, finely chopped ginger, crushed garlic, a pinch of chili, 1 pinch of salt, 1 dash of lemon juice, and 1 pinch of sugar; set aside. Blanch the savoy cabbage leaves, refresh them in cold water, and spread them out on a work surface. Flatten the center of the stalk with a sharp knife. Arrange the marinated shrimp and fried mushrooms on the savoy cabbage leaves (two on top of each other) and wrap them up. Recommendation: Wrap the roulades with string to prevent the filling from oozing out. Sear until crisp; the savoy cabbage rolls should turn slightly brown. After searing, loosen the juices with a little water and the white wine. Simmer the savoy cabbage rolls in the pan with the lid on for 40 minutes. If necessary, add water/white wine to the stock. Only add enough to cover the bottom of the pan. Remove the finished savoy cabbage rolls, place them on a plate, and set aside. Add the cream to the pan and stir. Carefully return the savoy cabbage rolls to the cream stock, along with the stock on the plate. Simmer with the lid off for a while so that the cream thickens slightly. Thicken slightly with cornstarch, if desired. Serve as a side dish with the savoy cabbage rolls as desired.