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The ideal winter vegetables: cabbage rolls stuffed with chestnuts and mushroom sauce

Because of crunchy cabbage head had seduced me at the market, there was no real diet on Saturday, but this delicious cabbage rolls filled with minced meat and chestnuts.

That was probably

conveyance, and there have Arthur's daughter and I something in common: Savoy is for both of us the ideal winter vegetables. You can use cabbage to stews, to wrap it beautifully filled rolls, served as a vegetable side dish, vegetable lasagna or a process with au gratin potatoes and cheese. Wirsing suits chestnuts, almonds, raisins, harmonizes with cheese, béchamel, smoked meat, and even smoked salmon.
It was my cabbage in my childhood totally repugnant. Because there were only cooked it in water, then put through a meat grinder and cooked in fat with onions and again thickened with a lot of flour. Years ago I cooked this gray Mush once to test for Max and Moritz. The unanimous comment was "So did you eat something disgusting?".

cabbage rolls stuffed with chestnuts and mushroom sauce
250 g chestnut
a kale
1 small white onion
1 tablespoon cold pressed sunflower oil
3-4 branches parsley
400 g ground beef (who's like, you can also take minced lamb)
salt and freshly ground mixed pepper ½ teaspoon cinnamon

½ l vegetable or chicken broth
For the sauce: 200 g brown mushrooms


1 shallot 2 tablespoons cold-pressed sunflower oil
eighth l dry white wine 100 ml beef stock

1-2 pieces Bengalpfeffer
200 ml cream ½ bunch chives

1 / 2 head frisee lettuce

chestnuts at the pointed end cross-cut something. Cook in boiling salted water about 15 minutes. Subtract from the hot chestnuts, the shell and inner skin. Chop the chestnuts.

replace Wirsinglätter Rinse carefully and if necessary to cut out the hard center section. Blanch in boiling salted water for 4-5 minutes. Then put off with ice-cold water, drain and pat dry.

onion peel and finely chop. Roughly chop the parsley.
sunflower oil in a pan. Onion in hot Oil fry for 4-5 minutes until soft. At the end, add the parsley. Ground beef, chestnut, egg, onion and parsley and knead well. Season with salt, pepper and cinnamon.

blanched cabbage leaves spread. Add to each leaf a good tablespoon of minced meat mixture. The leaves of a pack take. If necessary, tie with string. Cabbage rolls in a pan, add vegetable broth to boiling. Over low heat, covered 20-30 minutes can garziehen.

Meanwhile prepare the sauce. Mushrooms with a damp cloth, clean, halved and cut into slices. Bengalpfeffer finely crushed in a mortar. Peel and chop shallots
. Heat

sunflower oil in a deep pan. Sauté shallots 2 minutes. Add the mushrooms and cook for 4-5 minutes. Deglaze with the wine. Add beef stock and cream. Cook over medium heat until it thickens leave. Season with salt and Bengalpfeffer. Just before serving, froth with a hand blender shortly ..

cabbage rolls from the broth and place on warmed plates. Add frisee lettuce and sauce and sprinkle with finely chopped chives.