Discover our products Get inspired
Braun Household kitchen products Braun Household ironing products Braun Household Collections Braun Promotions Braun Products -– Shaver Braun Household  - Food and Recipies Experience the versatility. Braun Household  - Garment Care
  1. Back to homepage
  2. Recipes
  3. Savoy cabbage roulades with mushroom-herb-filling

Savoy cabbage roulades with mushroom-herb-filling

Ȑ
Difficulty
Low
ȑ
Time
80 min
&
Author
lorem ipsum

Ingredients

Servings: 4
Makes:

1  savoy cabbage
1  onion
1 Tbsp. butter
1 Tbsp. mustard
600 grams mushrooms
½ bunch of parsley
1 bunch of chives
3 sprigs of thyme
3  eggs
50 grams parmesan
5 Tbsp. breadcrumbs
2 Tbsp. canola oil
500 ml vegetable broth
  kitchen string
400 grams potatoes
15 grams parsley
2 Tbsp. butter
200 ml cream
150 grams mushrooms
2-3 sprigs of rosemary
1  shallot
1-2 Tbsp. white wine vinegar
1 tsp.  starch
  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).
  1. Back to homepage
  2. Recipes
  3. Savoy cabbage roulades with mushroom-herb-filling

Savoy cabbage roulades with mushroom-herb-filling

Ȑ
Difficulty
Low
ȑ
Time
80 min
&
Author
lorem ipsum
Servings:4
Makes:

Ingredients


1  savoy cabbage
1  onion
1 Tbsp. butter
1 Tbsp. mustard
600 grams mushrooms
½ bunch of parsley
1 bunch of chives
3 sprigs of thyme
3  eggs
50 grams parmesan
5 Tbsp. breadcrumbs
2 Tbsp. canola oil
500 ml vegetable broth
  kitchen string
400 grams potatoes
15 grams parsley
2 Tbsp. butter
200 ml cream
150 grams mushrooms
2-3 sprigs of rosemary
1  shallot
1-2 Tbsp. white wine vinegar
1 tsp.  starch
  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.

Notes

Loading