Pointed Cabbage Roulade, with Mushroom Filling

Have fun preparing this mushroom dish!

Blanch the beautiful, large pointed cabbage leaves briefly in salted water (until they become soft and supple), remove, rinse when cool, spread out level on kitchen roll and drain. Remove the stem from the remaining cabbage and chop the vegetables.

In a frying pan with a little clarified butter, sauté half of the onion, add the chopped mushrooms and fry, season with salt and a little marjoram. Remove the frying pan from the stove and stir in the breadcrumbs and egg yolks.

Sauté the remaining onions in a frying pan with clarified butter, add sliced pointed cabbage and stew on low heat for about fifteen minutes. Season with salt and pepper.

Lay out the blanched pointed cabbage leaves on the surface, put the mushroom mixture on top, roll them up into roulades and fry them in a frying pan with a little clarified butter over medium heat. Then deglaze with the whipped cream and clear soup and cook with the lid closed for

five min. ready cook. Season the sauce with salt and marjoram.

Cut the remaining mushrooms into halves or quarters and roast them in a frying pan with a little clarified butter, season with salt and pepper.

Arrange the roulades with the roasted mushrooms and the roasted cabbage and pour the sauce over them.

It goes very well with mashed potatoes.

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