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🍽️ Savoy cabbage stuffed with porcini mushrooms

312 kcal · 30 min · 4 servings

Savoy cabbage stuffed with porcini mushrooms Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring a large pot of salted water to a boil.
  2. 2. Wash the savoy cabbage head and remove the hard core at the base.
  3. 3. Boil the whole cabbage head in the water for 10 minutes.
  4. 4. Carefully lift the cabbage out of the pot using a slotted spoon.
  5. 5. Rinse the cabbage briefly with cold water to cool it down.
  6. 6. Place the cabbage in a sieve with the leaves facing down to drain.
  7. 7. Rinse the dried porcini mushrooms briefly.
  8. 8. Soak the dried mushrooms in a quarter liter of lukewarm water.
  9. 9. Clean the fresh porcini mushrooms and slice them thinly.
  10. 10. Peel the onion and dice it finely.
  11. 11. Heat two tablespoons of oil in a frying pan.
  12. 12. Fry the fresh mushrooms and onions briefly over high heat.
  13. 13. Season the mixture with salt and pepper.
  14. 14. Carefully remove the savoy cabbage leaves one by one.
  15. 15. Place the mushroom and onion mixture between the individual leaves.
  16. 16. Tie the stuffed cabbage head securely with kitchen twine.
  17. 17. Heat the remaining oil in a pot.
  18. 18. Sauté the cabbage head on all sides over medium heat.
  19. 19. Pour in the soaking water of the dried mushrooms along with the mushrooms themselves.
  20. 20. Cover the pot and let the cabbage simmer gently for 30 minutes.
  21. 21. Remove the finished savoy cabbage from the pot and keep it warm.
  22. 22. Add the cream to the mushroom fond in the pot.
  23. 23. Boil the sauce until it becomes creamy.
  24. 24. Finally, season the sauce to taste with salt and pepper.
  25. 25. Carefully cut the savoy cabbage into four quarters.
  26. 26. Serve the cabbage with the mushroom sauce.

Nutrition per serving