Savoy Cabbage with Rice and Mushroom Stuffing

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Savoy cabbage rolls with rice and mushroom stuffing is a Japanese inspired vegan recipe with a twist, perfect for brunch.

Ingredients

Ingredients

• Rice 250 g, sushi
• Cabbage 4 - 5 large leaves
• Sesame oil 1 tbsp
• Mushrooms 250 g, mixed (shiitake, chestnut, chopped)
• Ginger thumb size piece, finely chopped
• Garlic 1 clove, finely chopped
• Soy sauce 1 - 2 tbsp light
• Lime juice 1 - 2 tbsp
• Rice vinegar 2 tbsp
• Sugar 1 tbsp
• Salt 1/2 tsp
• Wasabi 2 tsp
• Chives 12

Info box

• Preparation time 20 m
• Cooking time 50 m
• Recipe category Brunch
• Recipe yield 4

Preparation

• Put the sushi rice in a colander and rinse with water until the water is clear.
• Drain briefly, then put into a pan and cover with water.
• Bring to a boil and simmer gently for 20-25 minutes until the water is absorbed and the rice is tender.
• Cover and set aside.
• Blanch the savoy cabbage leaves in boiling water for 1 minute.
• Refresh in cold water and pat dry.
• Heat the sesame oil in a pan. Gently cook the mushrooms, ginger and garlic until tender.
• Stir in the light soy sauce and lime juice and set aside.
• Mix together the vinegar, sugar and salt until the sugar has dissolved.
• Gently mix into the cooked rice.
• Place the cabbage leaves side by side, slightly overlapping each other on a large piece of foil or cling film.
• Spread the wasabi on the lower half of the cabbage leaves.
• Using dampened hands, divide the cooled rice across the lower quarter of the cabbage leaves and top with the mushroom mixture.
• Roll up the cabbage leaves tightly, with the help of the cling film.
• Cut into 4cm|2" long pieces. Tie each roll roll with chive stalks.