Cod with Pointed Cabbage

Clean fish and cut into cubes. Blanch pointed cabbage leaves in boiling hot water, place in iced water, remove. Clean mushrooms, cut into cubes and fry in 20 g of heated fat. Mix with the fish cubes. Season with salt, pepper and cayenne pepper. Lay out cabbage leaves, evenly distribute quantity on top and roll up leaves. Heat 20 g butter, fry the cabbage rolls in it all around, then cook in the heated oven at 200 °C for about 15 min. Peel onion, chop and boil together with red wine to 1 cup. Add remaining very cold butter in flakes. Season the sauce with salt and freshly ground pepper. Serve cabbage rolls with the sauce and boiled potatoes.

Our tip: Use high-quality red wine for an especially fine taste!

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