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Savoy cabbage rolls with rice and mushroom stuffing is a Japanese inspired vegan recipe with a twist, perfect for brunch.
- 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
- Preparation time
- Cooking time
- Recipe category Brunch
- Recipe yield 4
- 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.