Remove the stalk from the pointed cabbage leaves and blanch, quench. Cut into small cubes and sauté in butter together with the chopped bacon and shallots. Season with pepper, parsley, salt and lime juice and leave to cool.
Coat the thinly pounded meat with it, roll it up and season with salt and pepper.
Fry in a hot frying pan on all sides, add butter and baste for about 5 minutes.
Sauté the morels together with the shallots in butter.
Add whipping cream, reduce a little, add creme fraiche, season with salt, pepper and lime juice.
Our tip: Use bacon with a fine, smoky note!
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