Chestnut and mushroom cabbage rolls with roast potatoes
Savoy cabbage leaves enclose a chestnut, mushroom and potato filling. The rolls braise in white wine and come with roast potato wedges and a creamy sauce.
Active time1 h
Cooking1 h
Total1 h 30 min
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Ingredients
- 200 g brown button mushrooms, cleaned weight
- 1 lemon
- 16 large or medium savoy cabbage leaves
- 1 onion
- 900 g waxy potatoes, peeled weight
- 5 g fresh thyme leaves, prepared weight
- 80 g unsalted butter
- 150 g full-fat crème fraîche
- 250 ml prepared vegetable stock
- 3000 ml water for blanching the leaves
- 10 g cornstarch
- 90 ml olive oil
- 1 g ground black pepper
- 6 g fine salt
- 50 ml dry white wine
- 200 g vacuum-packed cooked peeled chestnuts
Preparation
Heat the oven to 200 °C conventional. Wash the cabbage leaves. Bring the water to the boil in a large pan. Blanch the leaves in small batches for about 2 min, then rinse under cold water and drain. Trim the thick ribs flat without piercing the leaves. Squeeze the lemon and strain the juice. Peel the potatoes, weigh them prepared and grate 300 g. Immediately mix with 15 ml measured lemon juice. Cut the remaining 600 g potatoes into wedges. Spread on a baking tray lined with baking paper and toss with the oil and 15 ml measured lemon juice.
1 lemon16 large or medium savoy cabbage leaves900 g waxy potatoes, peeled weight3000 ml water for blanching the leaves90 ml olive oil- oven
- large pan
- slotted spoon
- colander
- knife
- board
- citrus juicer
- fine sieve
- bowl
- peeler
- grater
- baking tray
- baking paper
Crumble the chestnuts. Clean the mushrooms, weigh them and chop finely. Wash the thyme, strip and weigh the leaves, then chop. Peel and chop the onion. Melt 40 g butter in a frying pan. Soften the onion for about 2–3 min without browning. Add the grated potatoes and cook gently for about 5 min, stirring. Add the mushrooms, thyme and 75 g crème fraîche. Cook for another 3–5 min until the mushrooms have released their liquid. Fold in the chestnuts, 2 g salt and 0.5 g pepper. Remove from the heat.
200 g brown button mushrooms, cleaned weight1 onion5 g fresh thyme leaves, prepared weight80 g unsalted butter150 g full-fat crème fraîche1 g ground black pepper6 g fine salt200 g vacuum-packed cooked peeled chestnuts- knife
- board
- frying pan
- spoon
Overlap the cabbage leaves in pairs. Divide all the filling between them to make 8 rolls. Fold the sides inwards, roll up and secure with kitchen string. Melt the remaining 40 g butter in a large sauté pan. Brown the rolls gently for about 2–3 min. Pour in the wine and all the stock. Cover and simmer gently for about 30 min until the cabbage and potatoes in the filling are tender.
250 ml prepared vegetable stock50 ml dry white wine- board
- spoon
- kitchen string
- large sauté pan with lid
While the rolls simmer, roast the potato wedges for about 20–25 min, turning during cooking. They should be tender through the centre and golden at the edges. Season with 2 g salt and 0.25 g pepper.
- oven
- baking tray
- spatula
Keep the rolls warm and pour all their cooking juices into a small saucepan. In a bowl, blend the cornstarch into the remaining 75 g cold crème fraîche. Whisk into the cooking juices. Bring to a simmer for about 1–2 min until the sauce coats a spoon. Add the remaining 2 g salt and 0.25 g pepper. Remove the string and serve the rolls with the potatoes and all the sauce.
10 g cornstarch- small saucepan
- bowl
- whisk
- spoon
- scissors
Allergens
- Celery
- Milk
- Sulphites
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration