Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4
Dietary
Vegetarian
By Matt TebbuttFrom Saturday Kitchen
Ingredients
- 2 tbsp olive oil
- 1 onion, sliced
- 3 garlic cloves, finely chopped
- 1 fennel bulb, sliced
- 1 tbsp chopped fresh thyme
- 3 Portobello mushrooms, chopped
- 100g/3½oz freshly cooked brown rice
- 1 bunch fresh dill, chopped
- 100g/3½oz pine nuts
- 1 large Savoy cabbage, leaves blanched and refreshed and centre vein removed
- 500ml/18fl oz vegetable stock
- 2 bay leaves
For the sauce
- 1 tbsp Dijon mustard
- 1 tbsp wholegrain mustard
- 100ml/3½fl oz vegan cream
- 1 tbsp chopped fresh flatleaf parsley
Method
Heat the oil in a frying pan and gently fry the onion, garlic and fennel for 5 minutes. Add the thyme and mushrooms and continue to fry for 10 minutes, until softened. Stir in the cooked rice.
Remove the pan from the heat and stir in the dill and pine nuts.
Stuff each cabbage leaf with the mushroom mixture and pack tightly in a 25cm/10in baking dish. Pour over the hot stock and tuck in the bay leaves. Cook in the oven for 25–30 minutes.
To make the sauce, carefully pour off the stock from the baking dish and transfer to a small saucepan. Whisk in the two mustards and reduce the stock over a medium heat for 5 minutes. Finally, add the cream and parsley. Serve the sauce with the stuffed cabbage leaves.