Savoy Cabbage Roulade with Millet, Chestnut and Prune, Caraway Jus and Parsley Oil

01

Ingredients

• 1 large Savoy cabbage
• 3/4 cup dry millet, rinsed
• 3 1/2 cups low-sodium vegetable stock, divided
• 180 g cooked peeled chestnuts, roughly chopped
• 80 g pitted prunes, finely diced
• 2 medium shallots, finely diced and divided
• 2 garlic cloves, minced
• 4 tablespoons extra-virgin olive oil, divided
• 1 teaspoon caraway seeds, lightly crushed and divided
• 2 tablespoons nutritional yeast
• 1 tablespoon tamari
• 1 teaspoon finely grated lemon zest
• 1 teaspoon tomato paste
• 1 tablespoon apple cider vinegar
• 2 teaspoons maple syrup
• 1 teaspoon cornstarch mixed with 1 tablespoon cold water
• 1 packed cup flat-leaf parsley leaves, plus a few small leaves for garnish
• 1 tablespoon lemon juice
• 3/4 teaspoon fine sea salt, divided
• 1/2 teaspoon freshly ground black pepper, divided

02

Prepare the dish

1. Bring a large pot of salted water to a boil. Carefully remove 8 broad outer leaves from the cabbage, trim the thickest part of each centre rib, and blanch the leaves for 3 minutes. Transfer them to ice water, drain, and pat completely dry.
2. Combine the millet with 1 1/2 cups vegetable stock in a saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat and let stand, covered, for 5 minutes before fluffing.
3. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook half the shallots for 3 minutes. Add the garlic and 1/2 teaspoon caraway seeds and cook for 30 seconds.
4. Fold in the millet, chestnuts, prunes, nutritional yeast, tamari, lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook for 2 minutes, then spread the filling on a tray to cool until easy to handle.
5. Heat the oven to 190 C (375 F). Overlap 2 cabbage leaves on a sheet of parchment to make a rectangle about 20 by 25 cm. Repeat to make four rectangles. Divide the filling among them, shaping it into a compact log across the lower third of each rectangle.
6. Fold in the sides and roll each cabbage rectangle tightly around the filling. Place the roulades seam-side down in a snug baking dish, add 1/2 cup vegetable stock, cover tightly, and bake for 30 minutes. Uncover, brush with 1 tablespoon olive oil, and bake for 10 minutes more.
7. Meanwhile, heat 1 tablespoon olive oil in a small saucepan. Cook the remaining shallot for 4 minutes, then stir in the tomato paste and remaining 1/2 teaspoon caraway seeds for 1 minute. Add the remaining 1 1/2 cups stock, apple cider vinegar, and maple syrup. Simmer until reduced by one-third, about 12 minutes.
8. Whisk the cornstarch slurry into the jus and simmer for 1 minute until lightly glossy. Season with 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper, then strain through a fine sieve and keep warm.
9. Blend the parsley, remaining 1 tablespoon olive oil, lemon juice, remaining 1/4 teaspoon salt, and 2 tablespoons cold water until vivid green and smooth. Strain through a fine sieve.
10. Rest the roulades for 5 minutes, then trim the ends and slice each roulade into two equal cylinders with a sharp knife.