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Savoy Cabbage, Chestnut and Mushroom California Rolls with White Miso

Illustrations by Anna Vu (@goodfoodcrapdrawing)

Delicious crunch

Indulge in the sweetness of white miso along with protein packed mushrooms, wrapped in the crunchiness of Savoy cabbage!
  • Serves 6
  • large green savoy cabbage 1
  • mixed mushrooms, possibly enoki, shitake, oyster, chestnut 500g
  • whole fresh chestnuts 250g
  • crunchy Peanut butter 150g
  • white miso 75g
  • soy sauce 25ml
  • tamarind paste 25g
  • sesame oil 40ml
  • sea salt to tase
  • black pepper to taste
  1. Trim any damaged or tough outer leaves from the cabbage and compost them.
  2. Peel the first 6 large green leaves from the cabbage, wash them well and blanch them in boiling salted water for 5 minutes. Pull them out of the water and let them cool to room temperature.
  3. Trim, cut and remove any dirt from the mushrooms.
  4. Finely cut the inside of the cabbage. Boil the chestnuts for 8-10 minutes, strain and cool then peel off the skins. Break the chestnuts into large pieces.
  5. Heat a large frying pan and pour in the sesame oil, when hot add the sliced cabbage and fry quickly for 3 minutes, then add the prepared mushrooms, frying/cooking again for a further 3 minutes, then add the chestnuts for a final 2 minutes cooking, season lightly with salt and pepper and allow to cool.
  6. Mix the peanut butter with the tamarind, soy sauce and white miso paste.
  7. Arrange the cooked cabbage leaves on a work surface and spread the paste onto each leaf evenly. Arrange the mushroom mixture evenly across the 6 leaves and roll them up with your fingers, aiming to create large rolls, cut each one in half and serve at room temperature.