Smoked Meat Rolls with Mushrooms

In a large saucepan, bring enough water to a boil. Remove the stalk from the cabbage head. Put cabbage in, do 5 min. Remove cabbage, peel off leaves one at a time and place in cold water.

Repeat this process until there are enough white cabbage leaves. Peel shallots, cut into small pieces. Soak bread roll in milk, squeeze and pass through a sieve. Sauté shallots in oil, add peeled and pressed garlic cloves, sweat briefly. Cut the smoked cabbage into 3 mm cubes and place in a sufficiently large bowl with the minced meat. Mix with the shallot-garlic mixture, the egg, the soaked squeezed mustard, paprika powder, breadcrumbs, chopped parsley, salt and pepper until compact.

Place cabbage leaves one at a time on a kitchen towel, cover with a second dish towel, and gently plate with the bottom of a heavy frying pan. Place portioned stuffing on top of leaves and roll into roulades.

Grease a gratin dish with butter. In a frying pan, sauté the washed, quartered mushrooms in butter and add to the dish. Put the cabbage rolls into the gratin dish. Cut tomatoes into large cubes and add, pour in water and cream. Cover the roulades with foil. Cook for about 45 minutes in the oven heated to 170 degrees Celsius. Remove the foil 10 minutes before the end of the cooking time, so that the roulades still get a little bit of color.

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