Savoy Cabbage Rolls with Mushroom Filling Recipe (German Food)

Savoy Cabbage Wrap with Mushroom Filling German Food Recipe

When is the savoy cabbage season?

Around the world, Savoy cabbage is available in stock all year, but the high season ranges from end of June until October. The seasonal cabbage has normally a lighter color. In comparison, the autumn or winter ones, are darker and more intense in its flavor.

How to prepare the savoy cabbage?

Make sure to wash the cabbage well, as there are some sand residues between the loose leaves. Besides baking and cooking, savoy cabbage can also be eaten raw in salads.

As a matter of fact, savoy cabbage tastes spicy mild and is rich in vitamin C boosting your immune system, especially during the cold winter period.

What kind of mushrooms should you use?

For this savoy cabbage recipe, it is best to use champignon mushrooms, either white or brown, they will do the trick. Although mushrooms have many antioxidants, you need to know that their effects are weakened when we fry or boil them, compared to when we bake them where their effects get enhanced.

Also, you need to keep in mind that mushrooms are a very versatile ingredient and can be used to prepare many dishes.

Ingredients:

  • 4 large savoy cabbage leaves
  • 230g mushrooms
  • 2 shallots
  • 2 tbsp olive oil
  • 45g Gouda Cheese (no slices)
  • 2 parsley sticks
  • 190g fresh cheese
  • salt
  • pepper
  • unsalted butter for the mould
  • 4 tablespoons veal stock
  • 2 tbsp sour cream

Preparation:

  1. Preheat the oven to 225 degrees. Blanch the savoy cabbage leaves briefly in a pot of boiling water and remove afterward. Clean the mushrooms and rub them dry. Peel the shallots and cut into fine cubes.
  2. Heat the oil in a pan and sauté the shallots in it. Add the mushrooms, toss in the pan for about 2 minutes and allow to cool slowly.
  3. Finely grate with a cheese grater the Gouda cheese. Wash the parsley and pat dry, remove the leaves and chop finely. Mix with the fresh cheese and 2 tbsp. of grated Gouda cheese. Add the shallots and mushrooms and finally season with salt and pepper.
  4. Lay out the savoy cabbage leaves on the working surface and coat with the mushroom mixture in the middle. Wrap the longest side, roll up the savoy cabbage leaves and place them side by side in a greased baking mold. Now sprinkle with the veal stock.
  5. Mix the sour cream and the rest of the Gouda cheese together and coat the savoy cabbage with the mixture. Cover and bake in the oven on the middle rack for about 10 minutes. Remove the lid, set the oven to top heat and bake the savoy cabbage rolls for 5 minutes. Garnish with chopped parsley.

OUR TIP:

  • if you want the savoy cabbage rolls to be a little more hearty, you can coat the blanched savoy cabbage leaves with ham.
  • Also very tasty with the mushroom filling is minced meat

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