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Savoy Cabbage, Chestnut and Mushroom California Rolls with White Miso
The nutrition of Savoy cabbage, chestnut and mushrooms along with the sweet white miso.
Illustrations by Anna Vu (@goodfoodcrapdrawing)
Indulge in the sweetness of white miso along with protein packed mushrooms, wrapped in the crunchiness of Savoy cabbage!
- 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
- Trim any damaged or tough outer leaves from the cabbage and compost them.
- 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.
- Trim, cut and remove any dirt from the mushrooms.
- 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.
- 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.
- Mix the peanut butter with the tamarind, soy sauce and white miso paste.
- 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.