Vegetarian cabbage rolls with mushroom filling

Ingredients for 4 servings:

• 8 leaves of white cabbage, blanched
• 500 g mushrooms
• 2 onions
• 1 bunch of parsley
• 1 tbsp mustard
• 4 tbsp crème fraîche
• 1 dashes lemon juice
• 1 bunch of soup vegetables
• 200 ml red wine
• 500 ml vegetable stock
• 1 tbsp tomato paste
• 1 tbsp butter, ice cold
• 2 tbsp clarified butter
• salt and pepper
• 1 pinch(s) of sugar

Instructions

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

Clean the mushrooms, peel the onions, and finely dice both. Heat 1 tablespoon of clarified butter in a pan and sauté the onions. Then increase the heat, add the mushrooms, and fry until crisp. Remove the mixture from the heat. Chop the parsley and add it, stir in the crème fraîche, then season with salt, pepper, mustard, lemon juice, and sugar. Lay the blanched cabbage leaves on a work surface and cut out the center rib. Place two leaves on each roulade, overlapping them lengthwise. Place the mushroom mixture on the bottom end of each leaf. Fold in the sides of the leaves and wrap the roulade around the filling. Tie with kitchen string. Heat 1 tablespoon of clarified butter again in a pan. Clean and roughly dice the vegetables. Add the cabbage rolls and vegetables to the pan and fry until well browned. Now deglaze with red wine, bring to a boil, then add the vegetable stock and simmer everything together with the lid closed for 45 minutes. Turn the roulades once halfway through. When the time is up, remove the roulades from the pan and strain the sauce. The vegetables can be eaten as a side dish, if desired. Remove the hot sauce from the heat and quickly stir in the ice-cold butter to thicken it. Season the sauce again with salt and pepper if desired (be careful, the vegetable stock usually makes it quite salty). Remove the kitchen string from the cabbage rolls, arrange them on plates and drizzle with the sauce. Dumplings, croquettes, polenta or spaetzle go well with the cabbage rolls. As a vegetable side dish, I recommend honey-glazed carrots, Romanesco or almond broccoli.