Savoy cabbage and mushroom parcels recipe

 

Serves : 4 servings 

Preparation time : 25 minutes (plus cooking time)

Ingredients : 

1)  200 g button mushrooms
2)  1 bunch spring onions
3)  5 tomatoes
4)  200 g bean sprouts
5)  200 g rice, cooked
6)  3–6 tbsp sherry
7)  4–6 tbsp soy sauce
8)  salt
9)  pepper
10)  12 Savoy cabbage leaves, blanched and rinsed in cold water
11)  300 ml vegetable stock

Preparation Method :

1) Wash the mushrooms, wipe with a damp cloth and dice. Wash the spring onions and cut into thin rings. Wash the tomatoes, score crossways, scald with boiling water, remove the cores, skin, de-seed and dice finely. Rinse the bean sprouts in cold water and drain.

2) Mix the vegetables with the bean sprouts and the cooked rice. Season everything with the sherry, soy sauce, salt and a little freshly ground pepper.

3) Flatten out the cabbage leaves and cut the midrib flat. Put the rice mixture on the cabbage leaves, even it out and roll into little parcels, turning the edges in slightly. Secure the parcels with kitchen twine.

4) Bring the vegetable stock to the boil in a pan with steamer basket. Steam the parcels in the covered pan on a low heat for about 35 minutes. Then remove from the pan and carefully remove the kitchen twine. Serve the Savoy cabbage and mushroom parcels with a sweet and sour chilli sauce.

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