Savoy Cabbage Ballotine with Chestnut Duxelles and Apple-Mustard Jus

01

Ingredients

• 1 large Savoy cabbage (about 900 g), 8 large outer leaves separated
• 200 g vacuum-packed cooked chestnuts, divided
• 200 g plain unflavoured tempeh, coarsely grated
• 250 g cremini mushrooms, finely diced
• 150 g shiitake mushrooms, stems removed and caps finely diced
• 2 medium shallots (100 g), finely diced
• 3 garlic cloves, minced
• 3 tbsp extra-virgin olive oil, divided
• 1 tbsp finely chopped fresh sage
• 2 tbsp finely chopped flat-leaf parsley, plus 12 small tips for garnish
• 2 tbsp reduced-sodium tamari
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground nutmeg
• 40 g fine dry vegan breadcrumbs
• 250 ml unsweetened apple cider
• 350 ml low-sodium vegetable stock, divided
• 2 tbsp whole-grain Dijon mustard, verified vegan
• 1 tbsp pure maple syrup
• 2 tsp cornstarch mixed with 2 tbsp cold water
• 1 small celeriac (about 300 g), peeled
• 2 tbsp neutral high-heat oil
• 1/2 tsp fine sea salt, divided
• 1 tsp juniper berries, lightly crushed
• 2 tbsp parsley leaves, packed
• 2 tbsp extra-virgin olive oil, for juniper-parsley oil

02

Prepare the dish

1. Bring a wide pot of water to a boil and prepare a bowl of ice water. Blanch the 8 cabbage leaves in batches for 90 seconds, transfer to the ice water, then drain and pat completely dry. Shave the thick central ribs until the leaves lie flat.
2. Set aside 4 whole chestnuts for garnish. Pulse the remaining chestnuts in a food processor 5 to 6 times until coarsely crumbled, keeping visible pieces for texture.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the cremini and shiitake mushrooms and cook for 8 to 10 minutes, stirring only occasionally, until their moisture evaporates and the edges brown.
4. Add the shallots, garlic, sage and grated tempeh. Cook for 6 minutes until the shallots soften and the tempeh takes on colour. Stir in the tamari, pepper, nutmeg, crumbled chestnuts and 100 ml vegetable stock; cook until the liquid is absorbed, about 3 minutes.
5. Remove the filling from the heat. Fold in the breadcrumbs and chopped parsley. Taste and season with up to 1/4 teaspoon salt if needed. Cool for 10 minutes so the mixture firms slightly.
6. Lay two 35 cm sheets of parchment paper on the counter. Overlap 4 cabbage leaves on each sheet to form two rectangles about 22 by 18 cm. Divide the filling between them and shape it into compact logs across the lower third. Roll the cabbage tightly around the filling, tuck in the sides, then roll each parcel firmly in its parchment and twist the ends.
7. Place the two parcels seam-side down in a snug baking dish. Pour 150 ml vegetable stock around them, cover tightly with foil and bake at 190 C (375 F) for 30 minutes. Uncover, brush with the remaining 1 tablespoon olive oil and roast for 12 to 15 minutes more, until the cabbage is glossy and lightly bronzed. Rest for 10 minutes before slicing.
8. While the ballotines bake, combine the apple cider, remaining 100 ml vegetable stock and 1/2 teaspoon crushed juniper in a small saucepan. Boil over medium-high heat until reduced by half, about 12 minutes. Whisk in the mustard and maple syrup, then add the cornstarch slurry and simmer for 1 minute until glossy. Strain, season with up to 1/4 teaspoon salt and keep warm.
9. For the juniper-parsley oil, blend the packed parsley, remaining 1/2 teaspoon crushed juniper and 2 tablespoons extra-virgin olive oil until vivid green. Strain through a fine sieve and reserve.
10. Using a mandoline or sharp knife, cut 200 g celeriac into matchstick-thin strands. Heat the neutral oil in a wide skillet over medium-high heat and fry the strands in small batches for 2 to 3 minutes until golden and crisp. Drain on paper towel and season with a pinch of salt. Finely crumble the 4 reserved chestnuts.