Post by Paulinemom on Dec 30, 2006 9:55:21 GMT
Ingredients
4 large leaves from a Savoy cabbage
5ml/1tsp dried mushrooms (optional)
15ml/1tbsp olive oil
1 small onion, finely chopped
1 clove of garlic, crushed
100g/4oz mixed mushrooms, chopped
25g/1oz toasted pine kernels
1tsp grain mustard
1tbsp shoyu or tamari soy sauce
pinch of dried sage and thyme
salt and freshly ground black pepper
long chives to use as parcel 'ribbon'
a little vegetable stock
Pre-heat the oven to 180°C/350°F/ Gas Mark 4.
1. Remove the base of the stem from each leaf if it is tough, and blanch or steam them for 4~5 minutes to soften. Reconstitute the dried mushrooms in boiling water if using, drain and finely chop.
2. Heat the oil in a saucepan and fry the onion and garlic for a few minutes until starting to colour. Add the chopped fresh and dried mushrooms and cook for 5 minutes more.
3. Stir in the pine kernels, grain mustard, soy sauce, sage, thyme and seasoning to taste.
4. Divide the mixture between the four cabbage leaves and roll up tightly, tucking in the sides as you roll. Use chives to tie each one (criss-cross style) to look like a parcel.
(The parcels can be made up to this point, 24 hours in advance, covered and refrigerated).
5. Place in an oven-proof dish, add a little vegetable stock, cover with foil and bake in the pre-heated oven for 45~50 minutes.