Recipe: Stuffed Christmassy Cabbage Rolls
This year I am tasked with making the vegetarian dishes for our Christmas lunch, so I’ve already started recipe testing. Here is a seasonal yet healthy idea for stuffed cabbage rolls, inspired by traditional Chinese lotus leaf wrapped rice. The glutinous rice helps to hold everything together inside the individual leaves. The caramelised mushrooms, crunchy peanuts and sweet cranberries work together to surprise and delight with each bite, while the herbs bring home the taste of Christmas.
Let me know if you try this recipe and share your results on Instagram with #CelestialPeach.
Ingredients
1/2 cup glutinous white rice
1/2 cup brown or green lentils
1 large Savoy cabbage
350g mixed mushrooms, such as fresh shiitake, chestnut and oyster, finely sliced into even sized pieces
1 thumb ginger, finely diced
1 tbsp sesame oil
2 tbsp light soy sauce
1 tsp caster sugar
1 pinch chilli flakes
1/2 cup red skin peanuts, unsalted
1/3 cup dried cranberries
Handful sprigs of rosemary and thyme, roughly chopped
Instructions (makes 10–12 rolls, depending on number of cabbage leaves)
Soak the rice and lentils in plenty of water in the same bowl for at least two hours.
Rinse and boil the rice and lentils in two cups of water for 20 mins. Set aside to cool down to room temperature.
Remove and wash each of the cabbage leaves. Any leaves smaller than the size of your hand probably can’t be used.
Blanch the leaves in boiling water for three minutes, then rinse under cold water and dry off.
Heat the oil in a large frying pan or wok and stir fry the mushrooms along with the ginger, soy sauce, sugar and chilli flakes until caramelised.
Assemble the individual cabbage rolls; with the inside of the leaf facing up, place a spoonful of the rice/lentil mix in the centre of each leaf, topped with a smaller spoonful of the mushroom mix, a few peanuts and cranberries, and a smattering of the fresh herbs. Fold the edges of the cabbage leaf in and carefully roll so that none of the filling is exposed.
COOKING METHOD 1: Stack the rolls in a steamer basket and steam for 15 minutes.
COOKING METHOD 2: Tuck the rolls side by side in a large baking tray, brush with oil and roast in a fan oven for 20 minutes at 175C.
