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Savoy Cabbage with Rice and Mushroom Stuffing

Savoy Cabbage with Rice and Mushroom Stuffing

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

13 November, 2018
Average: 1.3 (12 votes)

Dietary Consideration

serves for

4

total time

1 HR 10 MIN

ingredients

Rice Vinegar
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

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.

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