1. soften potatoes in boiling hot salted water in 20 min, drain and cool.
2. savoy cabbage leaves in boiling hot salted water in turn in about 2 min. cook, remove, cool, rinse and drain. Put 6 leaves aside. Remove the white stem from the remaining 3 leaves and chop the leaves into small pieces.
Remove the peel from the onion and garlic, chop both finely. Clean the chanterelles thoroughly.
4. Heat 20 g butter in a frying pan, sauté onion and garlic briefly. Add the chopped cabbage. Season everything with pepper, salt, nutmeg and vegetable soup and sauté for about 10 minutes until tender.
Heat the milk in a saucepan. Melt 40 g butter in it. Peel the potatoes and press them through a potato press. Mix the milk with the potatoes. Fold in savoy cabbage. Season with salt, pepper and freshly grated muscatel.
6. Heat 20 g butter in a frying pan, sauté chanterelles for 5 minutes at low temperature until soft. Fold in the parsley and season with salt and pepper.
Cut off the edges of the savoy cabbage leaves so that squares are formed. Heat remaining butter (10 g) and oil in a frying pan, roast savoy cabbage leaves in it for 6 min, turning once to the other side.
To serve, stack savoy cabbage leaves with potato whites in 2 layers. Finish with a savoy cabbage leaf and sprinkle with chanterelle mushrooms.
Zenato, 5, 90 E