Savoy Cabbage Roulades with Porcini-Wild Rice, Parsnip Silk and Sour Cherry Jus

01

Ingredients

• 20 g dried porcini mushrooms
• 250 ml boiling water
• 150 g wild rice blend, rinsed
• 470 ml low-sodium vegetable stock, divided
• 8 large Savoy cabbage leaves
• 2 tbsp extra-virgin olive oil, divided
• 1 small shallot, finely diced
• 250 g cremini mushrooms, finely chopped
• 2 garlic cloves, minced
• 1 tsp fresh thyme leaves
• 1 tbsp reduced-sodium tamari
• 40 g pumpkin seeds, toasted and divided
• 500 g parsnips, peeled and cut into 2 cm pieces
• 200 ml unsweetened oat cream
• 1/4 tsp ground nutmeg
• 150 g frozen sour cherries
• 2 tbsp balsamic vinegar
• 1 tbsp pure maple syrup
• 1 tsp cornstarch mixed with 1 tbsp cold water
• 1/2 tsp fine salt, divided
• 1/4 tsp black pepper
• 2 tbsp finely sliced chives

02

Prepare the dish

1. Cover the dried porcini with 250 ml boiling water and soak for 15 minutes. Lift out and finely chop the mushrooms. Strain the soaking liquid through a coffee filter or fine cloth to remove grit.
2. Combine the wild rice blend, 350 ml vegetable stock and 150 ml strained porcini liquid in a saucepan. Bring to a boil, cover, reduce to low and cook for 35 to 40 minutes, until tender. Drain any excess liquid.
3. Bring a wide pot of water to a boil. Blanch the cabbage leaves for 2 minutes, then transfer them to ice water. Drain and pat dry. Trim the thickest part of each centre rib so the leaves roll easily.
4. Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook the shallot and cremini mushrooms for 8 to 10 minutes, until deeply browned and nearly dry. Add the garlic, thyme and chopped porcini; cook for 1 minute.
5. Stir the tamari, cooked wild rice and 25 g toasted pumpkin seeds into the mushroom mixture. Season with 1/4 tsp salt and the pepper, then cool for 10 minutes.
6. Heat the oven to 190°C (375°F). Place about 90 ml of filling near the base of each cabbage leaf. Fold in the sides and roll into a compact parcel. Arrange seam-side down in a lightly oiled baking dish, add 60 ml vegetable stock, cover and bake for 20 minutes.
7. Meanwhile, simmer the parsnips in salted water for 15 to 18 minutes, until very tender. Drain well, then blend with the oat cream, remaining 1 tbsp olive oil, nutmeg and remaining 1/4 tsp salt until completely smooth. Keep warm.
8. For the jus, combine the sour cherries, remaining 60 ml vegetable stock, balsamic vinegar and maple syrup in a small saucepan. Simmer for 8 minutes. Stir in the cornstarch slurry and cook for 1 minute, until glossy and lightly thickened.
9. Rest the baked roulades for 5 minutes. Cut each one cleanly on a diagonal with a sharp knife just before plating.
10. Taste the parsnip purée and cherry jus, adjusting only with a small pinch of salt or a few drops of balsamic if needed.