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.
