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Christmas Menu Part 3 – Savoy cabbage rolls with black rice

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