Savoy cabbage with mushroom filling

Ingredients for Savoy cabbage with mushroom filling

Instructions for Savoy cabbage with mushroom filling

To prepare the Savoy cabbage with mushroom filling recipe, please follow these instructions:

The vegetables are cleaned. Without destroying or halving the savoy, the sock is removed as much as possible. The cabbage is boiled water. The leaves are loosened and immediately removed by the water for draining. 8 -10 large leaves are used to court. The sponges are sliced ​​and swirled on a pan until the water from the fungi has evaporated. (Last but not least, the fungus must be poured away, so that the mushrooms disappear completely). Tamarine poured over the sponges on the forehead and boils up. Add the cream and cook up. Combine the mushroom sauce with the cooked rice and fill the mass in the cooked savoy cabbage leaves, which are rolled together and kept on the plate with a toothpick (of wood). The rolls are placed in an ovenproof dish, and if necessary. The rest of the fungus is distributed on top of the rollers. The dish is placed in a 200 gr. Heat oven for 10 min. Before it is served.