Cabbage Rolls Stuffed with Mushrooms and Ground Meat
- 1 small White cabbage
- 2 kaiser rolls (day-old)
- 125 milliliters milk
- 300 grams fresh Chanterelle
- 1 onion (finely diced)
- 2 garlic (finely diced)
- 1 tablespoon butter
- 300 grams Ground meat
- 1 pinch Curry
- 1 teaspoon Mustard
- 2 eggs
- 1 bunch chopped parsley
- 8 slices smoked Pancetta
- 250 milliliters Broth
- 250 milliliters Whipped cream
- 2 tablespoons mixed, chopped Fresh herbs
- 100 milliliters Gravy
- Beurre manié (flour-butter mixture) (kneaded 20 grams of flour and 40 grams of butter)
Cut out stalk from the cabbage and place cabbage into boiling salted water, simmer on low heat. Remove leaves as they separate and drain on paper towels.
Soak bread slices in a little hot milk.
Clean and cut chanterelles into smaller pieces. Heat butter in a pan and saute mushrooms together with onion and garlic cubes. Season with salt and pepper. Set half of chanterelles aside, coarsely chop the rest.
Combine ground beef, squeezed bread slices, eggs and chopped chanterelles. Strongly season with salt, pepper, marjoram, mustard and a pinch of curry powder. Place about 2 tablespoons mixture in the middle of each cabbage leaf and roll up, wrap them into bacon slices.
Butter roasting pan and arrange cabbage rolls in it tightly. Fill with broth and braise in preheated oven at 190°C (approximately 400°F) for about 20-30 minutes. Remove from the pan and take out rolls and keep warm. Pour cooking juices into a pan and simmer briefly.
Add cream to the sauce and bring to a boil. Add butter flour and whisk well, if desired, puree season with an immersion blender. Add remaining chanterelles to the sauce, return rolls and heat through. Arrange rolls with sauce on plates and serve with mashed potatoes, if desired.