A delicious mushroom dish for any occasion!
Rinse the red cabbage leaves and place in a large saucepan. Chop the onion into small pieces. Add half of the onion together with salt, vinegar, cane sugar and spices to the red cabbage. Pour enough water to cover the cabbage leaves. Lightly cook everything in the open saucepan for about 10 minutes. Remove the leaves from the pot and drain.
Clean the mushrooms and cut them into fine cubes. Mix the mince with the breadcrumbs, mushrooms, egg and parsley. Season with salt and pepper. Spread the mixture evenly over the cabbage leaves in portions. Wrap them right and left, roll up and tie with spaghetti.
Sauté the remaining onions in the butter. Pour the clear soup, pour in the red cabbage wraps and simmer the whole thing in a closed saucepan over medium heat for about 30 minutes.
Remove the wraps from the clear soup and keep warm. Stir the arrowroot flour with the red wine. Bring the clear soup to a boil and stir in the wine. Bring everything to a boil briefly and then mold the sour cream into the liquid that is no longer boiling.
Bring the red cabbage wraps with the red wine sauce to the table.