A delicious mushroom dish for any occasion!
Mushrooms rinse and soak in water. Season fillet with salt and pepper.
Finely chop shallots, heat butter and sauté shallots until translucent.
Drain mushrooms, collect soaking water. Chop the mushrooms, add to the shallots, steam briefly and season with salt and pepper. Chop parsley, put 2 tbsp. aside, mix the rest with the shallots and mushrooms.
Blanch cabbage in boiling salted water for 5 minutes, gradually peeling off outer eight to ten leaves. Remove leaves and cabbage, rinse with ice cold water. Cut ribs flat from leaves. Lay four to five leaves on the surface, overlapping slightly, top with half of the ham slices and spread with half of the shallot and mushroom mixture. Place fillet on top, cover with remaining shallot and mushroom mixture, ham, and detached cabbage leaves. Press cabbage smoothly all around. Wrap roast with spaghetti and place in roasting pan. Cut remaining cabbage into eighths, partially removing stem, and spread evenly around meat. Pour Malaga or Madeira and mushroom water and place covered dish in cold oven.
E: Middle. T: 225 °C / 50 to 60 min.
Remove meat and vegetables, pour off cooking juices into a small saucepan and bring to a boil. Rest meat and cabbage with closed lid in roaster in turned off oven for another 15 min.
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