Cabbage Rolls in Stock

Have fun preparing this mushroom dish!

Finely dice onions and 150 g bacon, fry bacon. Sauté the onions in it. Add grümkern, extinguish with 300 ml water. Season with salt & pepper. Cover and swell at low temperature for 40 min. cool. Clean cabbage, remove stem. Blanch in salted water, gradually remove 48 leaves. Keep the water.

Chop 500 g of the remaining cabbage, sauté well in 25 g clarified butter. Cover and cook for about 5 minutes. When cooled, mix with eggs, minced meat, mustard and grits, season with salt, pepper & nutmeg. Place two cabbage leaves on top of each other, spread the mixture evenly on top. Roll up into roulades and pin.

Brown the roulades in the remaining clarified butter. Place in a juice pan and top with the remaining bacon. Roast in the oven at 200 °C (gas 3) for 25-30 minutes. Add a little cabbage water if necessary.

Crush the mushrooms to powder. Mix with the whipped cream, crème fraîche and 3/4 liter of cabbage water and gradually add to the cabbage roulades form. Stew for a good hour.

Cool the cabbage rolls completely. Fill with the sauce in portions into freezer tins and freeze.

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