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For the roulades: Blanch the whole savoy cabbage in salted boiling water for about 2 minutes, then place in ice water.
Carefully loosen the leaves and drain savoy cabbage leaves on kitchen paper.
Peel the onion and chop finely with Braun’s MultiQuick 9 350 ml chopper attachment. Heat butter in a pan and sauté the chopped onion in it for about 2 minutes.
Clean the mushrooms and chop them coarsely with the food processor attachment using the chopping tool in Pulse mode. Add mustard, breadcrumbs, herbs, parmesan, eggs and onions and mix it. Season with salt and pepper.
Place 1 tbsp. of mushroom mixture in the centre of each cabbage leaf. Roll up into a roulade and tie with kitchen twine.
Heat oil in a large pot. Sear the roulades on all sides, deglaze with vegetable broth and cook with the lid on for approx.. 15 minutes.
For the cream sauce: Peel the shallot and put in into the 500 ml chopper attachment together with mushrooms, cream, vinegar and rosemary and mix coarsely.
Transfer the mixture into a small saucepan. Stir in the dissolved starch and bring everything to a boil once.
Reduce sauce over medium heat for about 10 minutes. Season with salt and pepper.
For the side dish: Peel and rinse the potatoes and cook in salted boiling water for approx.. 25 minutes.
Drain the potatoes and mix them with butter.
Serve savoy cabbage roulades together with boiled potatoes and mushroom cream sauce.
For the roulades: Blanch the whole savoy cabbage in salted boiling water for about 2 minutes, then place in ice water.
Carefully loosen the leaves and drain savoy cabbage leaves on kitchen paper.
Peel the onion and chop finely with Braun’s MultiQuick 9 350 ml chopper attachment. Heat butter in a pan and sauté the chopped onion in it for about 2 minutes.
Clean the mushrooms and chop them coarsely with the food processor attachment using the chopping tool in Pulse mode. Add mustard, breadcrumbs, herbs, parmesan, eggs and onions and mix it. Season with salt and pepper.
Place 1 tbsp. of mushroom mixture in the centre of each cabbage leaf. Roll up into a roulade and tie with kitchen twine.
Heat oil in a large pot. Sear the roulades on all sides, deglaze with vegetable broth and cook with the lid on for approx.. 15 minutes.
For the cream sauce: Peel the shallot and put in into the 500 ml chopper attachment together with mushrooms, cream, vinegar and rosemary and mix coarsely.
Transfer the mixture into a small saucepan. Stir in the dissolved starch and bring everything to a boil once.
Reduce sauce over medium heat for about 10 minutes. Season with salt and pepper.
For the side dish: Peel and rinse the potatoes and cook in salted boiling water for approx.. 25 minutes.
Drain the potatoes and mix them with butter.
Serve savoy cabbage roulades together with boiled potatoes and mushroom cream sauce.
