Back to homepage
Recipes
Savoy cabbage roulades with mushroom-herb-filling

Savoy cabbage roulades with mushroom-herb-filling

Difficulty

Low

Time

80 min

Author

Ingredients

Servings: 4

Makes:

1  savoy cabbage, small, for the roulades
1  onion, for the roulades
1  butter, for the roulades
1  mustard, for the roulades
600 grams mushrooms, for the roulades
½ bunch of parsley, for the roulades
1 bunch of chives, for the roulades
3 sprigs of thyme, for the roulades
3  eggs, for the roulades
50 grams Parmesan, grated, for the roulades
5  breadcrumbs, for the roulades
2  canola oil, for the roulades
500 ml vegetable broth, for the roulades
  kitchen string, for the roulades
400 grams potatoes, small, for the side dish
15 grams parsley, for the side dish
2  butter, for the side dish
200 ml cream, for the sauce
150 grams mushrooms, for the sauce
2-3 sprigs of rosemary, for the sauce
1  shallot, for the sauce
1-2  white wine vinegar, for the sauce
1 tsp.  starch, dissolved in 3 tbsp. cold water, for the sauce
  salt
  pepper

Instructions

STEP 1/12

For the roulades: Blanch the whole savoy cabbage in salted boiling water for about 2 minutes, then place in ice water.

STEP 2/12

Carefully loosen the leaves and drain savoy cabbage leaves on kitchen paper.

STEP 3/12

Peel the onion and chop finely with Braun’s MultiQuick 9 350 ml chopper attachment. Heat butter in a pan and sauté the chopped onion in it for about 2 minutes.

STEP 4/12

Clean the mushrooms and chop them coarsely with the food processor attachment using the chopping tool in Pulse mode. Add mustard, breadcrumbs, herbs, parmesan, eggs and onions and mix it. Season with salt and pepper.

STEP 5/12

Place 1 tbsp. of mushroom mixture in the centre of each cabbage leaf. Roll up into a roulade and tie with kitchen twine.

STEP 6/12

Heat oil in a large pot. Sear the roulades on all sides, deglaze with vegetable broth and cook with the lid on for approx.. 15 minutes.

STEP 7/12

For the cream sauce: Peel the shallot and put in into the 500 ml chopper attachment together with mushrooms, cream, vinegar and rosemary and mix coarsely.

STEP 8/12

Transfer the mixture into a small saucepan. Stir in the dissolved starch and bring everything to a boil once.

STEP 9/12

Reduce sauce over medium heat for about 10 minutes. Season with salt and pepper.

STEP 10/12

For the side dish: Peel and rinse the potatoes and cook in salted boiling water for approx.. 25 minutes.

STEP 11/12

Drain the potatoes and mix them with butter.

STEP 12/12

Serve savoy cabbage roulades together with boiled potatoes and mushroom cream sauce.

This recipe was prepared using Braun’s MultiQuick 9 (MQ 9187 XLI).
Prepare the recipe also with one of our other models such as Braun's MultiQuick 9 (MQ 9195 XLI) or MultiQuick 7 (MQ 7085 X).

Back to homepage
Recipes
Savoy cabbage roulades with mushroom-herb-filling

Savoy cabbage roulades with mushroom-herb-filling

Show me the recipe

Difficulty

Low

Time

80 min

Author

Show me the recipe

Servings:4

Makes:

Ingredients

Instructions

STEP 1/12

For the roulades: Blanch the whole savoy cabbage in salted boiling water for about 2 minutes, then place in ice water.

STEP 2/12

Carefully loosen the leaves and drain savoy cabbage leaves on kitchen paper.

STEP 3/12

Peel the onion and chop finely with Braun’s MultiQuick 9 350 ml chopper attachment. Heat butter in a pan and sauté the chopped onion in it for about 2 minutes.

STEP 4/12

STEP 5/12

Place 1 tbsp. of mushroom mixture in the centre of each cabbage leaf. Roll up into a roulade and tie with kitchen twine.

STEP 6/12

Heat oil in a large pot. Sear the roulades on all sides, deglaze with vegetable broth and cook with the lid on for approx.. 15 minutes.

STEP 7/12

For the cream sauce: Peel the shallot and put in into the 500 ml chopper attachment together with mushrooms, cream, vinegar and rosemary and mix coarsely.

STEP 8/12

Transfer the mixture into a small saucepan. Stir in the dissolved starch and bring everything to a boil once.

STEP 9/12

Reduce sauce over medium heat for about 10 minutes. Season with salt and pepper.

STEP 10/12

For the side dish: Peel and rinse the potatoes and cook in salted boiling water for approx.. 25 minutes.

STEP 11/12

Drain the potatoes and mix them with butter.

STEP 12/12

Serve savoy cabbage roulades together with boiled potatoes and mushroom cream sauce.

Search Quick Links

Food preparation

Cooking

Breakfast

Garment Care

Get inspired

Support

Food preparation

Cooking

Breakfast

Garment Care

Get inspired

Support

Savoy cabbage roulades with mushroom-herb-filling

Ingredients

Instructions

STEP 1/12

STEP 2/12

STEP 3/12

STEP 4/12

STEP 5/12

STEP 6/12

STEP 7/12

STEP 8/12

STEP 9/12

STEP 10/12

STEP 11/12

STEP 12/12

Savoy cabbage roulades with mushroom-herb-filling

Ingredients

Instructions

STEP 1/12

STEP 2/12

STEP 3/12

STEP 4/12

STEP 5/12

STEP 6/12

STEP 7/12

STEP 8/12

STEP 9/12

STEP 10/12

STEP 11/12

STEP 12/12

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

Food preparation

Cooking

Breakfast

Garment care

Sustainability

Service

Europe

Africa & Middle East

Americas

Asia - Pacific

International