Stuffed cabbage leaf with vegetarian minced meat

Name: Stuffed cabbage leaf with vegetarian minced meat
Cook time: 1 min
Total time: 1 min
Yield: 4P
Ingredients: 4 cabbage leaves from a Chinese cabbage; Ingredients vegetarian minced meat:; 2 tbsp canola oil; 150 g forest mushroom mix finely chopped; 2 cloves garlic finely sliced; 80 g shallots finely sliced; 300 g drained rinsed canned or jarred lentils; 1 tsp thyme sprigs; 1 tbsp finely chopped parsley; 1 tbsp tomato paste; 15 g dried cranberries coarsely chopped; 25 g roasted hazelnuts coarsely chopped; 4 sprigs of rosemary for garnish; Ingredients celery root puree:; 700 g celery root; 300 g waxy potatoes; Salt and pepper; Nutmeg; 150 g butter; Ingredients caramelized endive:; 50 g butter; 500 g endive; 1 tsp pepper; 1 tsp salt; 0.5 tsp nutmeg; 30 g brown sugar; Ingredients leek sauce:; 300 g leek; 50 ml corn oil; Salt and pepper

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A delicious vegetarian festive dish! The filling is made from mushrooms and lentils, with a sauce of roasted leek, confit endive, and celery root puree.

Ingredients

What do you need?

Quantity: 4P

4 cabbage leaves from a Chinese cabbage

Ingredients vegetarian minced meat:
2 tbsp canola oil
150 g forest mushroom mix finely chopped
2 cloves garlic finely sliced
80 g shallots finely sliced
300 g drained rinsed canned or jarred lentils
1 tsp thyme sprigs
1 tbsp finely chopped parsley
1 tbsp tomato paste
15 g dried cranberries coarsely chopped
25 g roasted hazelnuts coarsely chopped

4 sprigs of rosemary for garnish

Ingredients celery root puree:
700 g celery root
300 g waxy potatoes
Salt and pepper
Nutmeg
150 g butter

Ingredients caramelized endive:
50 g butter
500 g endive
1 tsp pepper
1 tsp salt
0.5 tsp nutmeg
30 g brown sugar

Ingredients leek sauce:
300 g leek
50 ml corn oil
Salt and pepper
250 ml vegetable broth
100 g sour cream

4 cabbage leaves from a Chinese cabbage

4 sprigs of rosemary for garnish

Ingredients celery root puree:
700 g celery root
300 g waxy potatoes
Salt and pepper
Nutmeg
150 g butter

Ingredients caramelized endive:
50 g butter
500 g endive
1 tsp pepper
1 tsp salt
0.5 tsp nutmeg
30 g brown sugar

Ingredients leek sauce:
300 g leek
50 ml corn oil
Salt and pepper
250 ml vegetable broth
100 g sour cream

Preparation method

How do you make this?

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Steam cabbage leaves for 15 minutes until they are limp, you can also boil them.

Pat them dry, cut off the thickest back part.

Preparation of vegetarian minced meat: Sauté shallots in oil, add mushrooms and garlic, cook for 5 minutes, season with salt and pepper, add tomato paste, spices, and the rest of the ingredients, let it cook together for a bit and remove from heat.

Coarsely mash the lentils or chop them, mix with the mushroom mixture, divide into 4 and shape into oval forms, pressing well.

Pat the cabbage leaves dry. Place the stem in front of you with the filling starting from the bottom.

Roll upwards to the end of the leaf, fold the sides underneath and create a nice oval shape.

Place in a greased baking dish, not too close together, brush them again with a layer of oil, so they will color nicely.

Bake for 15-20 minutes until the cabbage leaf is nicely light brown.

Preparation of celery root puree: Peel the potatoes and celery root, cut them into equal pieces and steam for 20 minutes until soft.

Pass through a food mill or mash well with a potato masher.

Preparation of caramelized endive: Cut out the back and hard side of the endive and chop finely.

Put butter in the pan, add endive and sugar, let it sauté and slowly caramelize, stirring regularly, until it reaches a firm confit structure.

Season towards the end with salt and pepper and nutmeg.

Taste and adjust seasoning if necessary.

Preparation of leek sauce:

Cut the washed leek into pieces, drizzle with oil, mix well and spread out on a baking sheet lined with parchment paper, season with salt and pepper.

Roast for 20-25 minutes until the leek is nicely cooked and also roasted.

Put them in a blender, or use an immersion blender in a tall pot, with broth and sour cream, blend finely, strain, taste, adjust seasoning if necessary, keep warm.

Tips

Take 4 warm plates and dress 2 quenelles celeriac puree with some space in between. -Ressive in between 2 quenelles confused chicory -Here you present the filled cabbage leaf -serve a little sauce around and finish with a sprig of rosemary -puts the rest of the warm sauce and puree on the table