Savoy Cabbage Rolls with Mushroom Filling

Rinse the savoy cabbage leaves, wrap them dripping wet in a tea towel and place in the microwave for 3-4 minutes at 600 watts.

Clean the mushrooms, rinse only if necessary and cut into slices. Place the shallot cubes in a microwave dish and roast for 2 min at 600 watts until translucent.

Add the mushrooms and sauté for another 4-5 min at 600 watts with the lid closed.

Stir in cream cheese, parsley and 2 tbsp. cheese. Add the slightly cooled mushrooms and season with salt and pepper.

Lay out the savoy leaves, spread with the mushroom mixture and wrap the narrow sides. Then roll up and place in a microwave dish. Pour the veal stock over it. Stir through crème fraîche and the remaining cheese and coat the vegetable rolls with it.

Cover and cook for 3-4 min at 600 watts, then remove the lid and finish cooking in another 2 min at 600 watts.

If the savoy rolls are prepared in a combination microwave, turn on the broiler at the end and sprinkle a tbsp. of grated cheese over the rolls beforehand.

Serve sprinkled with parsley.

Recommended drink: white wine, e.g. Gewürztraminer

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