Savoy cabbage stuffed with mushrooms and liver

Dip the head of cabbage in boiling salted water for 5 minutes. Take out the cabbage, cut off the top soft leaves and put the forks back into the pot. Repeat these steps until you have 16 cabbage leaves for cabbage rolls.

Soak dried porcini mushrooms in ½ cup warm water for 15 minutes. When they are soft, remove and grind them. Use a strainer to strain the mushroom liquid into an empty saucepan. Add broth or water to it and bring to a boil over medium heat.

Go through and rinse the spelled. Place it in a saucepan of boiling broth, season with salt, cover and simmer for about 25 minutes over low heat. The groats should be slightly undercooked. Then remove the spelled from the heat and cool it down.

Heat the olive oil in a skillet, add the chopped onions and cook for 5 minutes until softened. Add chopped raw mushrooms, salt and pepper and cook for another 5 minutes.

Season the liver with salt and pepper. Put it in a skillet with mushrooms, add heat and fry for 3-4 minutes, stirring constantly. Add porcini mushrooms, pour in wine and cook for a few more minutes. Remove skillet from heat and cool.

Stir well the liver mixture, chopped parsley, parmesan, spelled and spices. Remove the hard base from the cabbage leaves. Divide the filling approximately 16 pieces. Place the filling in the middle of the cabbage leaf and wrap.

Place the cabbage rolls in a baking dish, cover it tightly with parchment paper and bake in an oven preheated to 190 ° C for 20 minutes.

Then take out the mold, remove the parchment, pour the tomato paste over the cabbage rolls and place in the oven for another 15–20 minutes. Sprinkle with Parmesan and herbs before serving.