Preheat the oven to 200 degrees. 8 Remove the large outer leaves of the savoy cabbage. Blanch the leaves for 1-2 minutes in salted water or steam until they soften. Cut out the hard stems.

Chop 225 g of the remaining savoy cabbage. Melt the butter in a large pan. Add the garlic, leek, mushrooms and the finely chopped savoy cabbage, fry for 10 minutes and stir frequently. Add the almond leaves, lemon juice and peppers to the leek mixture and Cook for 5 minutes on the lowest heat. Remove from heat and cool. Add the whisked egg and a little salt and pepper to the cooled sauce / broth and stir well.

Divide the filling between the blanched cabbage leaves, roll up the leaves tightly and fold the sides in. Place the roulades in a casserole dish on the wrapped side. Pour vegetable stock over the casserole dish, bake in the oven for 20 minutes and serve hot . E.g. with mashed potatoes