Chestnut-stuffed wild rice cabbage rolls
- Side
- 4-6
- 60 minutes
This festive, vegan version of Eastern European cabbage rolls is filled with earthy chestnuts and chewy wild rice. They are perfect for Christmas Day as a vegan side, but are also a nourishing way to use up any leftover chestnuts you have lying around if you want a lighter supper.
Ingredients
Metric
Imperial
- 12 large Savoy cabbage leaves
- 2 tbsp of olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 200g of wild rice, cooked
- 150g of cooked chestnuts, chopped
- 1 tbsp of soy sauce
- 1 tbsp of fresh parsley, chopped, plus extra for garnish
- salt and pepper, to taste
Method
Preheat the oven to 180°C
Start by blanching the cabbage leaves. Bring a large pot of salted water to a pot and blanch cabbage leaves for 2–3 minutes until soft. Drain and set aside
Next, make the filling. Sauté the onion and garlic in the olive oil. Add the wild rice, chestnuts, soy sauce and parsley. Season to taste with salt and pepper
- 2 tbsp of olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 200g of wild rice, cooked
- 150g of cooked chestnuts, chopped
- 1 tbsp of soy sauce
- 1 tbsp of fresh parsley, chopped, plus extra for garnish
Place the filling in the centre of each cabbage leaf, roll tightly and place seam-side down in a baking dish
Cover with foil and bake for 20 minutes until heated through. To cook, serve topped with fresh parsley leaves, salt and pepper
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