Bank Holiday Stuffed Cabbage Rolls

Bank Holiday Stuffed Cabbage Rolls

Hey everyone ūüĎč

Hope you've all had a great week and are ready for the bank holiday weekend! We certainly are. If like us you like to go all out on the cooking over long weekends, we've got the perfect recipe for you - stuffed cabbage rolls. They may look hard to make, but they're actually super easy, so perfect if you're entertaining and want to impress. Guaranteed to win over vegans and non-vegans alike. We hope you love them!

INGREDIENTS

Serves 4 

Cabbage rolls

16 cocktail sticks
One head savoy cabbage
2 shallots
2 medium carrots
200g chestnut mushrooms
4 cloves garlic
20g ginger
2 tbsp five spice powder
4 tbsp soy sauce
100g basmati rice 
200g vermicelli noodles

Broth

Medium brown onion (peeled and finely sliced)
800ml vegetable boullion
30g ginger (peeled and minced)
30g miso paste
30ml soy sauce
20ml maple syrup or agave 
Handful dried shiitake mushrooms
1 sheet dried seaweed (optional)

METHOD

  1. Cook the vermicelli noodles and basmati rice according to packet instructions. Finely dice the shallots, carrots and mushrooms. Peel and mince the garlic and ginger. 

  2. Heat oil up in a pan, add the shallots and carrots and fry until soft. Add the garlic and ginger and fry for a minute or two, stirring frequently to stop them burning. Stir in the five spice, then add the diced mushrooms and cook until reduced and all the liquid has been absorbed. Add the soy sauce, then the rice and stir everything through. Remove from the heat and season to taste with soy sauce and black pepper. 

  3. To make the broth, place a large pot over a medium heat, add a drizzle of oil and fry the onions until soft and caramelised, around 10-15 minutes. Add the ginger and cook for a further 1-2 minutes, then add the stock and remaining ingredients. Bring to the boil, then reduce the heat and allow to simmer until the flavours have developed. Season to taste with soy sauce and miso. Set aside and warm up again once your cabbage rolls are assembled.

  4. Remove the leaves from the cabbage by pulling apart carefully with your hands. You may need to use a knife to make an incision at the bottom of each leaf if they don't come away easily without breaking.

  5. Bring a big pot of water to the bowl and fill a separate large bowl with cold water along with some ice cubes if you have some (optional). Blanch the leaves in the boiling water for a three minutes, then plunge them into the cold water.  Turn the leaves over stem side up, then trim off any excess that just out above the surface of the leaf so that they will roll more easily.

  6. Place your prepared cabbage leaves on a plate stem side down. Place 1.5-2 tablespoons of filling in the middle of each leaf, fold the sides into the middle and then roll it up until tightly compact. Place onto a plate and repeat with the remaining leaves.

  7. Heat oil in a skillet or frying pan, then pan sear the cabbage rolls for a few minutes on both sides until golden brown. 

  8. To serve up, place the vermicelli in serving bowls, pour over the hot broth, then place the cabbage rolls on top. Drizzle over some chilli sauce or oil if you like heat. Enjoy!
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