A delicious mushroom dish for any occasion!
Rinse the mushrooms well, soak in an eighth of a liter of hot water. Season the fillet with salt and season with pepper. Peel the shallots and chop them. Sauté in hot fat in a frying pan until soft. Drain mushrooms (collect soaking water), chop finely, add to shallots and steam briefly. Season well, remove the frying pan from the stove, chop the parsley (2 tbsp.) and stir in. Put the onion mixture aside. Blanch the whole cabbage in boiling hot salted water for 5 minutes, gradually peeling off the outer 8 to 10 leaves. Remove leaves and cabbage, rinse with ice cold water. Cut the ribs of the leaves flat. Soak the clay pot (Roman pot) for 15 minutes.
Place four savoy cabbage leaves on the surface, overlapping slightly, and top with half of the ham slices. Spread the onion farce set aside on top. Place fillet on top of onion, cover with remaining ham and detached savoy cabbage leaves. Press cabbage smooth all around, wrap roast with spaghetti. Place in clay dish. Cut remaining cabbage into eighths, partially removing stem. Spread evenly around meat. Pour Malaga and the mushroom water, put the lid on and put in the cold stove (middle shelf). Set to 225 °C (gas: level 4), cook for 1 hour. Remove the meat and vegetables, pour off the cooking juices into a small saucepan, bubble up. Meat
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