7,9 / 10
ready in 50 min.
Preheat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.
Flatten the cabbage leaves and blanch in salted water for 1-2 minutes. Refresh in cold water and pat dry.
For the filling, fry the onion, garlic and mushrooms in 1 tbsp of hot butter until the liquid released by the mushrooms has evaporated. Remove from the heat and leave to cool, then mix with the parmesan, egg yolk, crème fraîche and parsley, and season to taste with salt and ground black pepper.
Spread out the leaves and top with the bacon rashers. Put 2 tbsp of filling in the middle of each leaf, fold over the edges and roll up. Fix with cocktail sticks.
Fry the wraps on all sides in the remaining butter in an oven-proof dish, then transfer to the oven and bake for around 20 minutes until golden brown.
Serve in small frying pans if desired.