Hello Lovelies, so here it comes, the most important dish of the day and the star of the dinner: the main dish (okay for some people dessert is more important:-). While I was doing some research on the internet looking for Christmas menu ideas I found lots of vegan roasts, with nuts or lentils or ideas with puff pastry. Lot of them really sounded delicious, but there have been lots of recipes already. So I wanted to do something else. I already had an idea with Savoy cabbage in my head for a long time, so I decided I had to use it.
Thats how I came up with the idea to make Savoy cabbage rolls. With a sophisticated filling with black rice, mushrooms and chestnuts. Served with a creamy white wine and mushroom sauce and oven roasted maple glazed Brussel sprouts with cranberries and hazelnuts. Do you need to her more? 
Ingredients
Rolls
- 10-12 Savoy cabbage leaves
- 200 gr black rice
- 2 shalots
- 100 gr chestnuts precooked
- 100 gr mushrooms
- 1-2 garlic cloves
- 1/4 l white wine
- fresh thyme
- 200 ml vegan cream
- paprika powder
- chili
- salt
- pepper
Brussel sprouts:
- 500 gr Brussel sprouts
- 4 Tbsp olive oil
- 4 Tbsp maple syrup
- 1 Tsp salt
- 1/2 Tsp pepper
- 25 gr fresh cranberries
- 25 gr hazelnuts
mushroom sauce
- 250 gr mushrooms
- 1 shallot
- 1/4 l white wine
- 1 Tsp lemon juice
- 200 ml vegan cream
- fresh thyme
- fresh parsley
- pepper
- salt
Instructions
- Cook the rice according to the instructions on the package
- Remove the hard stem from the savoy cabbage leaves
- Blanch them in salted water for 3-4 minutes (or in a steamer) and put them in cold water
- Chop the shallots and fry them in olive oil until glassy
- Chop the mushrooms and chestnuts and add to the shallots
- Fry for another 5 minutes and then deglaze with the white wine
- Let simmer for another 5 minutes
- Add the rice - mix well and add the cream and season to taste with the spices
- Add 1-2 Tbsp of the filling to a Savoy cabbage leave and roll them into packages
- Cook in a steamer for 30 minutes or if you don't have one, you can cook them in a pan as well
- Just add some oil to a pan and roast the packages for 3-5 minutes, than add ca. 300 ml water with bouillon
- Let simmer for 20-25 min with a closed lid
- If you prepare the rolls in a steamer you can also quickly roast them in some oil for some extra fine roast aromas - but it's optional
Brussel Sprouts:
- Preheat the oven to 200 C degree
- Wash the Brussel Sprouts and cut them in half
- Also cut the hazelnuts and cranberries in half
- Mix all the ingredients, add to a ovenproof dish and bake for 25-30 minutes until brown and crispy
Mushroom sauce:
- Wash the mushrooms and cut in slices
- Chop the shallot and fry in olive oil until glassy
- Add the mushrooms and fry for another 5 minutes
- Deglaze with white wine
- Add the cream and the lemon juice and let simmer for 5 minutes (if the sauce is too thin you can add 1 Tsp starch mixed with cold water)
- Season to taste with freshly chopped thyme and parsley, salt and pepper
- Serve with the save cabbage rolls and the Brussels sprouts
- A light white wine would be a perfect match for the dish
Everyone really liked the dish and even Daddy Frei who usually isn't too enthusiastic about Brussel sprouts loved it this way (even though he is not happy to admit it ;-). I'm pretty sure that these rolls are perfect for a family dinner and can convince meat lovers as well. We will enjoy it again on Christmas for sure. And if you can't find black rice, then just use any other kind or even bulgur or quinoa would be a perfect fit.
Do you already know what you are serving on Christmas Eve? Do you have a special tradition in your family or are you open and happy to try new things every year? I would be super happy of course if some of you try the cabbage rolls.
You can find the other Christmas menu ideas here.
Merry Christmas to you and your loved ones and thank you so for all your support.
Love Verena
This post is also available in: deutsch
comments
It can be hard to make savory brown food look appetizing, but you certainly accomplished that! These photos are gorgeous! I love the sound of this hearty recipe, Verena!