Briefly blanch the savoy cabbage leaves in plenty of boiling salted water, remove with a skimmer and briefly rinse in cold water, then drain. Clean the mushrooms, cut larger mushrooms in half. Peel and finely chop the shallot. Preheat the oven to 200 degrees.
Heat the butter in a non-stick pan and fry the shallot cubes until translucent.
Add the mushrooms and stir-fry. Then let them cool down a bit. Mix the quark, herbs and cheese well, add the chanterelles and season the mixture heartily with salt and pepper. Spread out the savoy cabbage leaves and coat with the mushroom mixture.
Fold the two sides over the filling and roll up from the long side. Place the rolls side by side in a baking dish, pour the stock over them and cook covered in the oven for 25 minutes. Remove the lid 10 minutes before the end of the cooking time, pour the liquid over the rolls and spread with sour cream. It is also delicious with porcini mushrooms.