Vegetable rolls

Ingredients for 2 servings:

• 4 large savoy cabbage leaves, alternatively white cabbage
• 150 g carrot(s)
• 150 g celeriac
• 100 g mushrooms
• 1 m.-sized onion(s)
• 2 tbsp rapeseed oil
• 1 tbsp parsley, finely chopped
• 1 large egg(s)
• 20 g grated cheese, e.g. Emmental
• 20 g breadcrumbs
• Salt and pepper, black
• 1 jar of chanterelles, approx. 290 g content, or fresh chanterelles during the season
• 150 ml cream
• 1 tsp cornstarch

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

vegetarian

Boil the savoy cabbage leaves gently in salted water for 5 minutes, drain well, and slice the midribs. Do not discard the cooking liquid. Finely grate the carrots and celery, and slice or chop the mushrooms. Dice the onion and sauté in 1 tablespoon of rapeseed oil for about 5 minutes until translucent. Add the carrots, celery, and mushrooms and sauté for another 5 minutes. Let cool slightly. Mix in the breadcrumbs, parsley, egg, and cheese, and season generously with salt and pepper. Place two savoy cabbage leaves together and spread the vegetable mixture on top. Roll up and tie with kitchen string to form roulades. Brown in 1 tablespoon of oil. Drain the chanterelles and add the mushroom liquid to the roulades. Braise the roulades for about 45 minutes, adding a little of the savoy cabbage cooking liquid as needed. If you have fresh chanterelles, you can also add mushroom stock or vegetable broth. After 45 minutes, remove the roulades and keep warm. Add the reserved cabbage broth to the stock, making 150 ml. Whisk the cornstarch with the cream and add to the liquid. Bring to a boil briefly, then season with salt and pepper. Now add the chanterelles to the sauce, heat briefly, and serve with the roulades. Serve with parsley potatoes or mashed potatoes. Tip: I made a savoy cabbage and potato mash with the leftover savoy cabbage.