Savoy cabbage wrap with sweet potatoes, mushrooms and cinnamon jus

5 1 ratings
Total time 105 mins
45 mins preparation time
60 mins cooking time

As the saying goes: it's what's on the inside that counts. This is particularly true for these savoy cabbage wraps. In place of the usual meat filling, sweet potato provides the savoury treat in our vegetarian creation.

Ingredients

4 portion(s)

For the jus

1 
carrot
60 g
celeriac
2 
onions
100 g
mushrooms
4 
cloves of garlic
4 tbsp
rapeseed oil
3 
cinnamon sticks
1 tsp
peppercorns
1 
bay leaf
1 tbsp
tomato purée
1 tbsp
dark balsamic vinegar
100 ml
apple juice
200 ml
water
1 ½ tsp
cornflour

For the savoy cabbage wraps

1 
savoy cabbage
1 kg
sweet potatoes
4 tbsp
rapeseed oil
100 g
hazelnuts
20 g
flat-leaf parsley

For the mushrooms

700 g
large king oyster mushrooms
3 tbsp
butter
2 
cloves of garlic
1 tsp
honey
Nutritional facts (per portion): 4216.2 kJ  /  1009.7 kcal
51.4 g Fat
26.7 g Protein
99.1 g Carbohydrates

Preparation

Step 1

1  carrot – 60 g celeriac – 2  onions – 100 g mushrooms – 4  cloves of garlic – 4 tbsp rapeseed oil – 3  cinnamon sticks – 1 tsp peppercorns – 1  bay leaf – 1 tbsp tomato purée

Wash the carrot and celeriac and cut into walnut-sized pieces. Peel the onion and cut into walnut-sized pieces. Halve the mushrooms and crush the garlic cloves. Fry everything together in a medium saucepan with rapeseed oil until brown. Finally, add the cinnamon sticks, peppercorns, bay leaf and tomato purée and fry briefly.

Step 2

1 tbsp dark balsamic vinegar – 100 ml Kikkoman Naturally Brewed Soy Sauce100 ml apple juice – 200 ml water

Top the pan up with balsamic vinegar, Kikkoman Soy Sauce, apple juice and water. Slowly reduce the jus by half.

Step 3

1  savoy cabbage

Cut out the stalk and remove the leaves, keeping them whole. Simmer the leaves in the boiling water for about 1 minute, then remove and cool with cold water.

Step 4

1 kg sweet potatoes – 3 tbsp rapeseed oil – 5 tbsp Kikkoman Naturally Brewed Soy Sauce100 g hazelnuts – 20 g flat-leaf parsley

Wash, peel and coarsely grate the sweet potatoes with a box grater. Heat the rapeseed oil in a medium saucepan and add the sweet potatoes. Cook them, stirring constantly, until they form a creamy mass. Season the mixture to taste with Kikkoman Soy Sauce. Chop the hazelnuts and parsley and mix into the sweet potato mixture.

Step 5

1 ½ tsp cornflour

Pour the reduced jus through a sieve into a jug. Return to the saucepan and bring to the boil. Dissolve the cornflour in 2 tbsp of water and whisk into the boiling jus. Simmer briefly and keep warm under a cover.

Step 6

Spread out 1 to 2 savoy cabbage leaves, as required, and place 3 to 4 tbsp sweet potato mixture. in the middle of the bottom third. Fold in the sides and roll up. Heat the finished wraps in the oven at 100 °C top and bottom heat, covered.

Step 7

700 g large king oyster mushrooms – 3 tbsp butter – 1 tbsp rapeseed oil – 2  cloves of garlic – 1 tsp honey – 3 tbsp Kikkoman Naturally Brewed Soy Sauce

Wash and dry the mushrooms if necessary. Cut in half and fry in a large pan with butter and rapeseed oil. Crush the garlic and fry with the mushrooms. Add the honey, reduce the heat and glaze with Kikkoman Soy Sauce.

Step 8

Arrange the wraps with mushrooms and jus.

Tip

If you use a vegan butter alternative in place of the butter, you'll have a 100% vegan dish in next to no time!

Recipe-ID: 1202

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1  carrot – 60 g celeriac – 2  onions – 100 g mushrooms – 4  cloves of garlic – 4 tbsp rapeseed oil – 3  cinnamon sticks – 1 tsp peppercorns – 1  bay leaf – 1 tbsp tomato purée

Wash the carrot and celeriac and cut into walnut-sized pieces. Peel the onion and cut into walnut-sized pieces. Halve the mushrooms and crush the garlic cloves. Fry everything together in a medium saucepan with rapeseed oil until brown. Finally, add the cinnamon sticks, peppercorns, bay leaf and tomato purée and fry briefly.

1 tbsp dark balsamic vinegar – 100 ml Kikkoman Naturally Brewed Soy Sauce100 ml apple juice – 200 ml water

Top the pan up with balsamic vinegar, Kikkoman Soy Sauce, apple juice and water. Slowly reduce the jus by half.

1  savoy cabbage

Cut out the stalk and remove the leaves, keeping them whole. Simmer the leaves in the boiling water for about 1 minute, then remove and cool with cold water.

1 kg sweet potatoes – 3 tbsp rapeseed oil – 5 tbsp Kikkoman Naturally Brewed Soy Sauce100 g hazelnuts – 20 g flat-leaf parsley

Wash, peel and coarsely grate the sweet potatoes with a box grater. Heat the rapeseed oil in a medium saucepan and add the sweet potatoes. Cook them, stirring constantly, until they form a creamy mass. Season the mixture to taste with Kikkoman Soy Sauce. Chop the hazelnuts and parsley and mix into the sweet potato mixture.

1 ½ tsp cornflour

Pour the reduced jus through a sieve into a jug. Return to the saucepan and bring to the boil. Dissolve the cornflour in 2 tbsp of water and whisk into the boiling jus. Simmer briefly and keep warm under a cover.

Spread out 1 to 2 savoy cabbage leaves, as required, and place 3 to 4 tbsp sweet potato mixture. in the middle of the bottom third. Fold in the sides and roll up. Heat the finished wraps in the oven at 100 °C top and bottom heat, covered.

700 g large king oyster mushrooms – 3 tbsp butter – 1 tbsp rapeseed oil – 2  cloves of garlic – 1 tsp honey – 3 tbsp Kikkoman Naturally Brewed Soy Sauce

Wash and dry the mushrooms if necessary. Cut in half and fry in a large pan with butter and rapeseed oil. Crush the garlic and fry with the mushrooms. Add the honey, reduce the heat and glaze with Kikkoman Soy Sauce.

Arrange the wraps with mushrooms and jus.

Let us know what you think

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Click on the number of stars you want to give: the more the better!

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