Name: Savoy Cabbage with Rice and Mushroom Stuffing
Total time: 1 h 10 min
Yield: 4
Ingredients: Rice vinegar; Cabbage; Sesame oil; Mushrooms; Ginger; Garlic; Soy sauce; Lime juice; Rice vinegar; Sugar; Salt; Wasabi; Chives

Savoy Cabbage with Rice and Mushroom Stuffing

Savoy cabbage rolls with rice and mushroom stuffing is a Japanese inspired vegan recipe with a twist, perfect for brunch.

13 November, 2018

Preparation

Put the sushi rice in a colander and rinse with water until the water is clear.
Drain briefly, then put into a pan and cover with water.
Bring to a boil and simmer gently for 20-25 minutes until the water is absorbed and the rice is tender.
Cover and set aside.
Blanch the savoy cabbage leaves in boiling water for 1 minute.
Refresh in cold water and pat dry.
Heat the sesame oil in a pan. Gently cook the mushrooms, ginger and garlic until tender.
Stir in the light soy sauce and lime juice and set aside.
Mix together the vinegar, sugar and salt until the sugar has dissolved.
Gently mix into the cooked rice.
Place the cabbage leaves side by side, slightly overlapping each other on a large piece of foil or cling film.
Spread the wasabi on the lower half of the cabbage leaves.
Using dampened hands, divide the cooled rice across the lower quarter of the cabbage leaves and top with the mushroom mixture.
Roll up the cabbage leaves tightly, with the help of the cling film.
Cut into 4cm|2" long pieces. Tie each roll roll with chive stalks.