Cabbage rolls with mushroom filling

1. Let the savoy cabbage leaves drip-dry on a tea towel and cut the thick leaf ribs flat.

2. Peel and finely cut onion and garlic. Clean the mushrooms with a brush or cloth and finely chop.

3. Add onions and garlic to the small pot, heat the pot on the highest level up to the roasting window, switch to a low level, add the mushrooms and vigorously roast everything for approx. 3 minutes.

4. Season with salt, pepper and thyme, drain in a sieve and let cool.

5. Stir the curd, egg yolk and breadcrumbs, season with salt and pepper, mix with the cooled mushrooms.

6. Lay out three savoy cabbage leaves, slightly overlapping and spread ¼ of the filling over top. Fold in the leaves, roll up and secure with kitchen twine.

7. Put the rolls in the Softiera insert, add the broth in the large pot and place the Softiera insert inside it. Close with the EasyQuick with the 24 cm sealing ring.

8. Heat the pot on highest level up to the steam window, switch to a low level and cook for approx. 15 minutes in the steam area. At the end of cooking time, remove the EasyQuick, remove the Softiera insert and keep the rolls warm.

9. Stir the cream, milk, starch and mustard together, add to the broth, bring to a boil while stirring and let simmer for a few minutes. Season to taste with salt, pepper and sugar. Plate the cabbage rolls together with the sauce.