Soak the dried mushrooms in lukewarm water for about 30 minutes. Then remove, squeeze and chop finely. Dice the bread roll and soak it in milk. Fry a finely chopped shallot and the bacon in a little butter. Add half of the mushrooms and the thyme leaves and fry briefly.
Transfer the mixture to a suitable bowl and mix well with the squeezed breadcrumbs, the egg, the minced meat and the parsley. Season with salt, pepper and nutmeg.
Blanch the savoy cabbage leaves briefly in salted water, then rinse in iced water and rub dry on a paper towel. Spread the minced meat mixture evenly on the savoy cabbage leaves and roll up. Close the small parcels with a spaghetti. Fry the savoy cabbage rolls together with the remaining shallot cubes and mushrooms in butter all around. Extinguish with sherry and beef broth and steam for about 20 minutes with the lid closed. Then remove the roulades and keep warm.
Crem double in the sauce form and reduce. Season the sauce with a little pepper and salt and serve with the savoy roulades. Serve with fried egg tagliatelle or potatoes, if desired.
Our tip: Use bacon with a fine, smoky note!
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