Hearty winter cuisine: Savoy cabbage rolls with mushroom cream

Savoy cabbage is simply part of winter - and with these savoy cabbage rolls you're getting a real feel-good dish on the table! Filled with a fine mixture of dumpling dough, chestnuts and spicy mountain cheese, they are perfect for a cozy dinner in the cold season.

But that's not all: these roulades also make a great side dish on your festive Christmas table. With the creamy mushroom cream, a simple winter vegetable becomes a real highlight that is guaranteed to delight everyone. Try it out and enjoy winter at its most delicious.

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Cozy meal for the whole family: savoy cabbage rolls with mushroom cream

Ingredients for 4 people:

• 1 head of savoy cabbage
• Salt, pepper
• 100 g chestnuts (vacuum packed)
• 1 THE BUTTER
• 100 g mountain cheese
• 500 g dumpling dough “Thuringian style” (refrigerated shelf)
• 4 EL Kill
• 500 ml vegetable broth
• 500 g Mushrooms
• 1 EL Mehl
• 200g whipped cream
• 1 bunch of chives

Preparation:

1. Remove 8 leaves from the savoy cabbage, wash and blanch in boiling salted water for about 2 minutes. Use the rest of the savoy cabbage for other purposes. Remove the leaves, rinse and drain. Cut thicker central leaf veins flat. Chop the chestnuts finely. Heat butter in a pan and sauté the chestnuts in it. Season with salt and pepper, remove from heat and allow to cool. Roughly grate the mountain cheese.

2. Knead the dumpling dough with chestnuts and mountain cheese. Spread the filling in the middle of the savoy cabbage leaves. Fold the sides of the leaves over the potato mixture. Roll up the leaves tightly and tie them together with kitchen twine.

3. Heat 2 tablespoons oil in a large pan. Fry the roulades all over. Place the roulades in a baking dish. Pour in 250 ml stock. Cook in a preheated oven (electric stove: 180 °C, fan oven: 160 °C, gas: level 2) for 25 to 30 minutes.

4. Meanwhile, clean, trim and slice the mushrooms. Heat 2 tablespoons of oil in a pan and fry the mushrooms in it. Season with salt and pepper. Dust with flour and sweat briefly. Pour in the cream and 250 ml of stock while stirring and simmer for about 5 minutes.

5. Wash the chives and cut them into rolls. Season the mushroom cream with salt and pepper and sprinkle with chives. Serve with roulades. Boiled potatoes taste good with it.

When are which vegetables actually in season? Click through our gallery and find out:

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We hope you like our recipe and wish you a lot of fun cooking, baking and trying it! Feel free to write to us tooInstagramor onFacebook: We are always happy to receive suggestions and recipe requests!