Savoy Cabbage and Mushroom Packets

Savoy Cabbage and Mushroom Packets Recipe | Vegetarian Food

Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 4 |

Vegetarian diet

Introduction

Savoy Cabbage and Mushroom Packets are a delicious and healthy dish that combines the earthy flavors of mushrooms with the light and delicate taste of savoy cabbage. This recipe is perfect for a vegetarian main course or a side dish for a special meal.

History

This recipe is inspired by traditional European cabbage roll recipes, where cabbage leaves are filled with a savory filling and then baked or steamed. The addition of mushrooms adds a rich and meaty flavor to the dish, making it a satisfying and nutritious option for vegetarians and meat-eaters alike.

Ingredients

2 large heads of savoy cabbage
10 scallions
0.5 cup of olive or vegetable oil
2 lb (907 g) of assorted fresh mushrooms, thinly sliced
2 medium shallots, finely chopped
3 medium cloves of garlic, minced
1 tbsp of chopped fresh thyme

How to prepare

Bring a large saucepan of water to a boil. Fill a large bowl with ice water.
Cut out the core from each cabbage and break off the large outer leaves to use for packets. You should have 20 leaves.
Add the cabbage leaves to the boiling water and cook for 1 minute. Then, transfer them to the ice water to stop the cooking process. Keep the water at a boil.
Drain the leaves, reserving the ice water. Pat them dry with paper towels and stack them on a plate. Cover with plastic wrap and refrigerate until ready to make the packets.
Trim the root and half of the white part of each scallion. Cut each trimmed scallion lengthwise in half to make 20 "ties". Add them to the boiling water and cook for 30 seconds. Then, transfer them to the ice water. Drain again, pat dry with paper towels, and refrigerate.
In a large skillet or wok, heat oil over high heat. Add the mushrooms and toss quickly to wilt. Add the shallots, garlic, and thyme. Season with salt and freshly ground pepper to taste. Cook, stirring often, for 3 minutes. Transfer the mixture to a colander set over a medium bowl to catch the liquid. Reserve the liquid.
Preheat the oven to 300°F (149°C).
To assemble, lay the cabbage leaves flat on a work surface. Place a large spoonful of the mushroom mixture in the center of each leaf and pull the outer edges inward to form a purse-style packet. Secure with the scallion ties.
Arrange the packets in a baking dish. Pour the reserved mushroom liquid on top and bake until heated through, about 15 minutes.
Serve hot.

Variations

Add cooked quinoa or brown rice to the mushroom filling for added texture and protein.
Top the cabbage packets with a sprinkle of grated Parmesan cheese before baking for a cheesy finish.
Substitute the mushrooms with diced tofu or tempeh for a vegetarian protein option.

Cooking Tips & Tricks

Be sure to blanch the cabbage leaves in boiling water and then shock them in ice water to make them pliable and easy to work with.

- Use a variety of fresh mushrooms, such as cremini, shiitake, and oyster, for a complex and flavorful filling.

- Make sure to secure the cabbage packets with the scallion ties to keep the filling in place while baking.

- Reserve the liquid from the mushroom mixture to pour over the packets before baking for added flavor.

Serving Suggestions

Serve the Savoy Cabbage and Mushroom Packets as a main course with a side of roasted vegetables or a fresh salad. They can also be served as a side dish with grilled chicken or fish.

Cooking Techniques

The key cooking techniques for this recipe include blanching the cabbage leaves, sautéing the mushroom filling, assembling the packets, and baking them until heated through.

Ingredient Substitutions

Use Napa cabbage or Swiss chard leaves instead of savoy cabbage for a different flavor and texture.

- Substitute leeks or onions for the shallots in the mushroom filling.

- Use dried thyme or rosemary instead of fresh thyme if needed.

Make Ahead Tips

You can prepare the cabbage leaves and mushroom filling ahead of time and assemble the packets just before baking. Store the components separately in the refrigerator until ready to use.

Presentation Ideas

Arrange the Savoy Cabbage and Mushroom Packets on a platter and garnish with fresh herbs, such as parsley or chives, for a beautiful presentation. Serve them with a drizzle of balsamic glaze or a dollop of sour cream on top.

Pairing Recommendations

Pair the Savoy Cabbage and Mushroom Packets with a light and crisp white wine, such as Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, serve them with a sparkling water infused with lemon or cucumber.

Storage and Reheating Instructions

Store any leftover Savoy Cabbage and Mushroom Packets in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 300°F (149°C) until heated through, or in the microwave for a quick and easy meal.

Nutrition Information

Calories per serving

Each serving of Savoy Cabbage and Mushroom Packets contains approximately 200 calories.

Carbohydrates

Each serving of Savoy Cabbage and Mushroom Packets contains approximately 15 grams of carbohydrates.

Fats

Each serving of Savoy Cabbage and Mushroom Packets contains approximately 12 grams of fats.

Proteins

Each serving of Savoy Cabbage and Mushroom Packets contains approximately 5 grams of proteins.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C, vitamin K, folate, potassium, and manganese from the cabbage and mushrooms.

Alergens

This recipe contains mushrooms and shallots, which may be allergens for some individuals. Be sure to check for any allergies before serving.

Summary

Savoy Cabbage and Mushroom Packets are a nutritious and delicious dish that is low in carbohydrates and calories, but high in vitamins and minerals. It is a great option for a healthy and satisfying meal.

Summary

Savoy Cabbage and Mushroom Packets are a flavorful and nutritious dish that is perfect for a special occasion or a weeknight dinner. With a rich and savory mushroom filling wrapped in tender cabbage leaves, this recipe is sure to impress your family and friends. Enjoy!

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Savoy Cabbage and Mushroom Packets. It was a warm summer day, and I was rummaging through my old recipe box, filled with handwritten notes and clippings from magazines and newspapers. As I sifted through the stack of yellowed paper, my eyes landed on a torn piece of a magazine page that caught my attention.

The headline read, "Savoy Cabbage and Mushroom Packets: A Delightful Vegetarian Dish." Intrigued, I read through the ingredients and instructions, feeling a sense of excitement building within me. The combination of savory mushrooms and delicate cabbage, all enveloped in a flaky pastry crust, sounded absolutely divine. I knew I had to give it a try.

I remembered the days when I was just a young girl, watching my own grandmother cook up a storm in the kitchen. She was a master in the art of creating delicious meals from scratch, using only the freshest ingredients and her own intuition. I learned so much from her, absorbing every trick and technique like a sponge.

I recalled the time when she taught me how to properly sauté onions until they were golden and caramelized, releasing their sweet aroma into the air. And the way she patiently showed me how to season a dish with just the right amount of salt and pepper, balancing flavors with precision and care.

My grandmother was a true culinary artist, and I cherished every moment spent by her side, learning and growing in my own abilities as a cook. She instilled in me a love for food and a passion for creating meals that not only nourished the body but also fed the soul.

As I read through the recipe for Savoy Cabbage and Mushroom Packets, I felt a wave of nostalgia wash over me. It reminded me of the days spent with my grandmother in the kitchen, the sound of her laughter filling the air as we worked side by side, a team united in our love for good food and great company.

I knew that this recipe would be a tribute to her memory, a way of honoring the lessons she had taught me and the legacy she had left behind. And so, with a renewed sense of purpose and determination, I set out to gather the ingredients and prepare for what I knew would be a culinary adventure like no other.

I started by selecting the freshest Savoy cabbage I could find, its vibrant green leaves practically shimmering in the sunlight. I carefully peeled back each layer, revealing the tender heart of the vegetable, ready to be transformed into something truly magical.

Next, I gathered a variety of mushrooms – earthy cremini, meaty portobello, and delicate shiitake – each one adding its own unique flavor and texture to the dish. I sliced them with precision, savoring the earthy aroma that wafted up from the cutting board.

As I sautéed the mushrooms in a hot skillet, their rich scent filled the kitchen, mingling with the sweet notes of caramelized onions and the subtle hint of garlic. I added a splash of white wine, allowing it to deglaze the pan and infuse the mushrooms with a depth of flavor that was simply irresistible.

I then turned my attention to the Savoy cabbage, blanching it briefly in boiling water to soften the leaves and enhance their natural sweetness. I carefully removed each leaf, laying them out on a clean kitchen towel to dry, their delicate veins shimmering in the light.

With all the components ready and waiting, I started to assemble the packets, layering the mushrooms and cabbage in a delicate dance of flavors and textures. Each packet was carefully sealed with a brush of beaten egg, ensuring that the savory filling would remain contained within its flaky pastry shell.

As the packets baked in the oven, the aroma of buttery pastry and earthy mushrooms filled the air, creating a sense of anticipation that was almost palpable. I could hardly wait to see the finished result, to taste the fruits of my labor and experience the culmination of all my efforts.

When the timer finally dinged, I rushed to the oven and carefully removed the packets, their golden crusts glistening in the light. I placed them on a platter, their flaky shells crackling as they cooled, the savory scent drawing me in like a magnet.

I took a bite, savoring the explosion of flavors that danced on my tongue – the earthiness of the mushrooms, the sweetness of the cabbage, the buttery richness of the pastry. It was a symphony of tastes and textures, a dish that spoke to my soul and reminded me of the joy of cooking, of sharing a meal with those you love.

And as I sat down to enjoy my Savoy Cabbage and Mushroom Packets, I couldn't help but think of my grandmother and the lessons she had passed down to me. Her spirit lived on in every bite, in every carefully crafted dish that graced my table. And I knew that as long as I continued to cook with love and passion, her legacy would never truly be lost.

So here I sit, savoring the flavors of my past and looking forward to the culinary adventures that lie ahead. With my grandmother's wisdom guiding me, I know that I will always find joy in the kitchen, creating dishes that not only nourish the body but also feed the soul. And for that, I am eternally grateful.