Cabbage Rolls with Mushroom Sauce

Prepare eight large cabbage leaves. (Use remaining cabbage elsewhere).

Cut off vegetables for stuffing. Steam in hot fat for about 5 minutes until tender, cool. Add finely chopped parsley, eggs and bread crumbs. Mix well and season with salt and pepper.

Form two tablespoons of filling on each cabbage leaf, roll up and pin well. Peel one onion, chop it finely. Heat butter in a roaster, pour in cabbage rolls and diced onion. Sauté on all sides. Deglaze with the tomatoes and their liquid. Cover and steam in the oven at 200 °C for approx. 45 min.

In the meantime, dice an onion and sauté in hot butter. Add chanterelle

and braise heartily. Sprinkle with flour and pour in clear soup.

Keep the finished cabbage rolls warm. Add tomato stock to mushroom sauce.

Fold in whipped cream and season. Pour over the roulades.

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