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.
these look fabulous. i love the mushroom and chestnut combination and the way they are wrapped up fabulously in these cabbage rolls.
These look fresh and delicious!
Mmmm these sound fabulous. I have a bag of chestnuts with the shell on but have never used anything other than chestnut purée before.Do you have any idea how long they would need boiling? (after shelling of course!)
Supereasy, cut an X on each chestnut and boil them for 10 minutes. Let them chestnuts cool and peel the shells and the skin from the nuts.
Thank you! Will be giving this a try soon. I made castagnaccio today (an Italian chestnut flour cake/bread if you don’t know it ) so am definitely feeling chestnutty at the moment
I just love these – and the chestnut cream? Brilliant. Always looking for a good way to incorporate more mushrooms into my diet
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