Cabbage Roll Recipe

Inspired by BOTANIST

Time1h

Serves4

wild mushrooms, kombu, homemade kimchi

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Ingredients

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Cabbage Rolls

12 leaves Cabbage leaves

7.05 oz (200 grams) Wild mushrooms (chopped)

1 piece Kombu (dried seaweed)

5.29 oz (150 grams) Homemade kimchi

2 tbs olive oil

2 cloves Garlic (minced)

1 medium Onion (chopped)

2 tbs Aged soy sauce

1 tsp Celtic sea salt

to taste black pepper

2 1/8 cup (500 ml) Vegetable broth

Method

Preparation

Prepare the cabbage leaves

Bring a large pot of salted water to a boil. Carefully add the cabbage leaves and blanch them for 2-3 minutes until softened. Remove and let cool.

Sauté the filling

In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté for 2-3 minutes until translucent. Add the wild mushrooms and sauté for another 5 minutes until they are tender.

Combine filling ingredients

Stir in the homemade kimchi, soy sauce, salt, and black pepper to the mushroom mixture. Cook for another 2 minutes to blend the flavors, then remove from heat.

Assemble the rolls

Take one cabbage leaf, place a spoonful of the mushroom filling at the base, and fold in the sides. Roll up tightly to form a roll. Repeat with remaining leaves and filling.

Prepare the broth

In a large saucepan, add the vegetable broth and the piece of kombu. Bring to a simmer.

Cook the cabbage rolls

Place the cabbage rolls seam side down in the simmering broth. Cover and cook for 30 minutes until heated through and flavors meld.

Serve

Remove the rolls from the broth and serve warm, drizzled with a little extra soy sauce if desired.