Vegan Stuffed Savoy Cabbage

Who says vegetables have to be the side dish? With something so beautiful and equally delicious .. why not make veg the main event this Christmas?

Not only will this look lovely presented on the dining table this festive season, it offers a deliciously filling option for vegetarians and vegans. Plus it's really simple to make. 

Savoy cabbage is fantastic for our skin and general health. It comes with heaps of anti-ageing properties to help skin look and feel young. This is because it's full of vitamin C which can slow down the ageing process.

Savoy cabbage is also a rich source of amino acids that can help fight inflammation. Amino acids help us to digest food in the gut. This is also a great food choice to add fibre to your diet.

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INGREDIENTS

1 tbsp olive oil

1 savoy cabbage

100g risotto rice

150g chestnut mushrooms (pulsed to create a mince like texture)

2 shallots peeled and finely chopped

2 cloves garlic peeled and finely chopped

50g vegan cheese grated

1 tsp thyme

Salt and pepper to season

500ml vegan stock (I use this bouillon to make mine)

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METHOD

Preheat the oven to 200C

Put a pan of boiling water on the stove

Warm the olive oil in a frying pan and gently begin to peel the leaves individually from the head of the cabbage

You will want to soften the cabbage leaves to make them pliable. To do this, soak them in the boiling water for 3-5 minutes until they begin to soften. You want to be able to roll them, but don't boil them so much that they become soggy or fall apart. As soon as you remove them from the boiling water, dip them straight into ice cold water to prevent them from losing their colour

To make the filling, cook 100g of risotto rice as per the instructions in a pan of water. Meanwhile saute the shallots and garlic over a low heat for 7-10 minutes until soft. Add the pine nuts and mushrooms, stir through the thyme and season with salt. Once the risotto rice is cooked, drain and add the rice to the frying pan 

Grate some vegan cheese into the risotto and keep stirring over a low heat. Then set aside to cool

To roll the cabbage leaves, follow these picture instructions ...

Take a cabbage leaf and lay it on a flat surface

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Spoon 1 to 2 tablespoons of risotto mix at the stem end of the leaf right in the centre

Roll the end of the cabbage leaf over

Tuck the sides of the leaves in

Roll over once more so that the sides of the leaf are tucked under. Then place in an oven proof dish

Once all your savoy cabbage leaves are ready, pour 500ml of vegan stock over them and pop in the oven for 20 - 30 minutes at 200C

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