Christmas Menu Part 3 - Savoy cabbage rolls with black rice

10-12 cabbage rolls·VEGAN

Ingredients

Rolls

10-12 Savoy cabbage leaves
200 gr (7 oz.) black rice
2 shalots
100 gr (3.5 oz.) chestnuts (precooked)
100 gr (3.5 oz.) mushrooms
1-2 garlic cloves
1/4 l (8.5 fl oz.) white wine
fresh thyme
200 ml (1 cup) vegan cream
paprika powder
chili
salt
pepper

Brussel sprouts:

500 gr (18 oz.) Brussel sprouts
4 Tbsp olive oil
4 Tbsp maple syrup
1 Tsp salt
1/2 Tsp pepper
25 gr (1 oz.) fresh cranberries
25 gr (1 oz.) hazelnuts

mushroom sauce

250 gr (9 oz.) mushrooms
1 shallot
1/4 l (8.5 fl oz.) white wine
1 Tsp lemon juice
200 ml (1 cup) vegan cream
fresh thyme
fresh parsley
pepper
salt

Instructions

1.Cook the rice according to the instructions on the package
2.Remove the hard stem from the savoy cabbage leaves
3.Blanch them in salted water for 3-4 minutes (or in a steamer) and put them in cold water
4.Chop the shallots and fry them in olive oil until glassy
5.Chop the mushrooms and chestnuts and add to the shallots
6.Fry for another 5 minutes and then deglaze with the white wine
7.Let simmer for another 5 minutes
8.Add the rice - mix well and add the cream and season to taste with the spices
9.Add 1-2 Tbsp of the filling to a Savoy cabbage leave and roll them into packages
10.Cook in a steamer for 30 minutes or if you don't have one, you can cook them in a pan as well
11.Just add some oil to a pan and roast the packages for 3-5 minutes, than add ca. 300 ml (1 1/3 cup) water with bouillon
12.Let simmer for 20-25 min with a closed lid
13.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:

1.Preheat the oven to 200 C (392°F) degree
2.Wash the Brussel Sprouts and cut them in half
3.Also cut the hazelnuts and cranberries in half
4.Mix all the ingredients, add to a ovenproof dish and bake for 25-30 minutes until brown and crispy

Mushroom sauce:

1.Wash the mushrooms and cut in slices
2.Chop the shallot and fry in olive oil until glassy
3.Add the mushrooms and fry for another 5 minutes
4.Deglaze with white wine
5.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)
6.Season to taste with freshly chopped thyme and parsley, salt and pepper
7.Serve with the save cabbage rolls and the Brussels sprouts
8.A light white wine would be a perfect match for the dish

Notes

Tip from my kitchen: blanch the savoy cabbage leaves only briefly so they stay flexible and do not tear when you roll them. If you have a steamer, cook the parcels in it gently and sear them in a little oil just before serving for a fine roasted aroma. If the mushroom sauce is too thin, stir in 1 tsp of starch mixed with a little cold water. The filling also works with wild rice or quinoa for a nice change.