Smoked Pork Goulash with Saffron Milk Caps and Stuffed Savory Cabbage "Pied de Mouton"

For the Smoked Pork Goulash with Saffron Milk Caps: 2 tbsp cooking oil 800 g smoked pork (cubed) 100 g onions (diced) 150 g Savoy cabbage (shredded) 1 tbsp tomato paste 2 tbsp sweet paprika powder 1 tsp cumin 1 tsp salt ½ tsp pepper 1 litre vegetable broth 1–2 tsp roux (optional) 200 g Saffron Milk Caps (cleaned, bite-sized pieces) Parsley (fresh, chopped, to taste)

For the Stuffed Savoy Cabbage "Pied de Mouton": 1 large Savoy cabbage (head) 200 g Pied de Mouton (Hedgehog Mushroom, coarsely chopped) 1 medium carrot (finely diced) ¼ celeriac (finely diced) 1 red onion (finely diced) 2 cloves garlic (chopped) 5 sprigs thyme 2 sprigs rosemary ½ bunch parsley (chopped) 5 slices dark bread (crusts removed) 3 eggs (size M) 150 ml whole milk

Smoked Pork Goulash:

1. Cut smoked pork into cubes of approx. 3x3 cm. Dice the onions, shred the Savoy cabbage.
2. Heat the oil in a large pot. Sear the smoked pork in batches and set aside.
3. Sauté the onions and Savoy cabbage in the same pot until the onions are translucent. Stir in the tomato paste, roast briefly. Dust with paprika powder and cumin and mix well.
4. Return the smoked pork to the pot. Pour in the vegetable broth, salt and pepper. Let the goulash simmer covered over low heat for approx. 90 minutes until the meat is tender. Thicken with roux if necessary.

Stuffed Savoy Cabbage "Pied de Mouton":

1. Generously cut out the stem and carefully blanch the cabbage head in salt water for about 5 minutes. Remove about 8-10 large leaves and set aside. Finely chop the rest of the cabbage.
2. Soak the bread in milk. Sauté the carrot, celeriac, onion, garlic, and chopped leftover cabbage in a little oil. Coarsely chop the Pied de Mouton and fry briefly with it. Remove the thyme and rosemary needles and add them to the mixture. Season.
3. Squeeze the soaked bread well and add it to the mushroom-vegetable mixture, along with the eggs and chopped parsley. Mix everything well and season vigorously with salt and pepper.
4. Lay out two overlapping cabbage leaves each. Place a portion of the filling on top and fold tightly into a parcel.
5. Add the stuffed cabbage parcels to the goulash (or simmer in a separate pot with some broth) and simmer for about 40 minutes until the leaves are very soft.

Saffron Milk Caps and Serving:

1. Just before serving, sear the Saffron Milk Caps in a separate pan in a little oil, very hot and fast, so they keep a nice texture and develop their aroma. Only lightly salt.
2. Mix the goulash with the seared Saffron Milk Caps and arrange together with the cabbage parcels on plates. Serve sprinkled with fresh parsley.