I am sharing with you another recipe that showcases a number of veggies that are in season at the moment and available at the market – Cabbage Rolls by Chef Cynthia Louise. These look scrumptious (and they are gluten free, dairy free, vegan and vegetarian)!
Ingredients
For the filling:
- 1 wong bok cabbage (Johny’s Garden for equivalent)
- 2 medium-sized carrots (Summit Organics)
- ½ large cauliflower
- 200g king brown mushrooms (Wollumbin Gourmet Mushrooms)
- 150g oyster mushrooms (Wollumbin Gourmet Mushrooms)
- 100g shimeji mushrooms (Wollumbin Gourmet Mushrooms)
- 3 garlic cloves, grated (Sylva Lining Organics or Jumping Red Ant)
- Thumb size piece of ginger, grated (Summit Organics)
- 1-2 tbsp tamari Coconut oil, for sorting
- Salt and pepper, for seasoning
- A dash of #EASEANDFLOW
For the dressing:
- 2 tbsp sesame seeds
- 1/2 tsp chili flakes
- 2 tbsp maple syrup
- 3 tbsp tamari
- 2 tbsp rice wine vinegar
- 1 spring onion, sliced finely (Sylva Lining Organics)
- 1 cm grated ginger
- 2 tbsp sesame seed oil
Method
For the filling:
Step 1: Boil water in a pot and season with salt and pepper. Turn to low when the water is already boiling. Chop the cauliflower and carrots into chunks and process using a food processor until you get a rice-like, grainy consistency. Set aside in a bowl.
Step 2: Run your knife through the mushrooms and put them into the food processor. Press pulse a few times and transfer to the same bowl. Set aside.
Step 3: Heat and season your pan. Add the coconut oil and sauté the filling mixture. Season with pepper. Sauté for 3 minutes and add the spring onions, ginger, and garlic.
Step 4: Flavour with tamari and a little bit of salt. Cook for another 5 minutes. Remove cabbage leaves leaving them whole and blanch for 2-3 minutes and drain.
Step 5: Add about a quarter cup of the veggie mix filling to each of the cabbage leaves. Roll the cabbage leaf up and fold in the sides creating a roll. Add to a pan a little bit of coconut oil, put the cabbage rolls in the pan, and cook until golden brown. Serve with the dressing.
For the dressing:
Step 6: Toast the sesame seeds in a pan and turn off the heat after 2-3 minutes. Add the spring onions to the same pan. Flavour with tamari and add the rice wine vinegar.
Step 7: Add the maple syrup, sesame seed oil, chili flakes, salt, and pepper.
Recipe and photo can be found at the following website: https://chefcynthialouise.com/plant-based-and-healthy-cabbage-rolls/