Stuffed Savoy Cabbage with Porcini Mushrooms
Rinse and trim the cabbage and blanch for 10 minutes in boiling salted water. Remove from the water with a slotted spoon. Rinse with cold water and drain, reserving the liquid. Rinse the dried porcini mushrooms and soak in ¼ liter (approximately 1/2 cup) of lukewarm water. Drain, trim and cut into strips. Peel the onion and finely chop. Heat 2 tablespoons of oil in a pan. Add the porcini mushrooms and onion and fry briefly over high heat. Season with salt and pepper.
Spread out the cabbage leaves and fill with the mushroom mixture, then roll up. Heat the remaining oil and fry the cabbage rolls over moderate heat. Pour in the soaking water from the mushrooms, cover and cook for 30 minutes. Remove the cabbage and keep warm. Add the cream and boil until thickened. Season with salt and pepper. Arrange the cabbage on plates, top with the sauce and serve.