Stuffed pointed cabbage

Name: stuffed pointed cabbage
Total time: 30 min
Yield: 4
Ingredients: 1 cabbage; 3 tablespoon oil; 3 tablespoon liquid baking product; 1 Red onion; 2 clove garlic; 1 teaspoon kummel; 400 gram Chestnut mushroom; 100 gram Chestnut mushroom; 500 gram half to half minced; 0.5 teaspoon powdered powder; 1 egg; 2 tablespoon bread crumbs; 300 milliliters beef broth from tablet; 300 milliliters Beef broth; 125 milliliters creme fraiche; 1 bunch fresh parsley

Ingredients

Directions

Cut the hard core from the cabbage leaves. Bring plenty of water with salt to the boil and blanch the cabbage leaves in 2 pieces at a time. Scoop the leaves from the water and place them in a container of cold water.
Heat 2 tablespoons of the oil and fry the onion, garlic and kummel on a low setting for about 3 minutes. Add the finely chopped mushrooms and increase the heat source. Stir fry a few minutes and allow to cool.
Preheat the oven to 200 ° C. Knead the mince with salt, freshly ground pepper, mace, fried onion and mushrooms, egg and breadcrumbs. Divide the minced meat into 12 equal portions.
Place the cabbage leaves on the work surface and place the minced meat on it. Fold the sides in first and then roll up the sheet. Place the rolls with the seam down in an oven dish and pour in the stock.
Cover the dish with aluminum foil and bake the rolls in the oven for 20 to 30 minutes.
Pour the stock from the dish into a pan and stir in the crème fraîche. Bring to the boil and let boil for a few minutes. Season to taste with salt and pepper and serve with the cabbage rolls.
Fry the whole mushrooms in the rest of the oil. Sprinkle with the parsley and serve. Tasty with rice.