Shiitake Cabbage Rolls with Chestnut Cream

Shiitake Cabbage Rolls with Chestnut Cream

I had a savoy cabbage in my fridge for more than a week and had no idea what to do with it…I remembered that traditionally they are stuffed with meat and rice, and served with an egg based sauce, so I made my version using meaty shiitake mushrooms and tempeh and served it with a very seasonal chestnut cream.

ingredients for 4 servings

1 savoy cabbage
200gr fresh shiitake mushrooms
200gr tempeh
1 tsp olive oil
cumin & pepper

chestnut cream
1 cup boiled chestnuts
1/2 cup vegetable stock
1 tbsp olive oil

Chop tempeh and mushrooms in tiny pieces and saute with olive oil for 5 minutes. Wash cabbage and separate the leaves. Cut the hard stems of the leaf and start filling each leaf with about 2 tablespoons. Tuck the sides and roll it around; use a toothpick to hold the shape. Place all the rolls back in the pan and add a little water. Cover and steam for about 15 minutes.

To make the cream, blend all the ingredients together, add the water slowly and using more if necessary to reach the consistency you want. Once ready to serve, top the rolls with the chestnut cream.

Shiitake Cabbage Rolls with Chestnut Cream

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Shiitake Cabbage Rolls with Chestnut Cream

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