Mushroom Walnut Stuffed Cabbage
Kitchen Equipment You Need:
1 Head of Savoy Cabbage
8 oz Package of Cremini Mushrooms Chopped Small Dice
¾ Cup Chopped Walnuts
½ Tbl of Finely Chopped Ginger or Ginger Paste
½ Tbl of Finely Chopped Garlic or Garlic Paste
1/2 Cup of Chopped Scallions
1 ½ Cup of Cooked Sticky Rice, Brown Basmati, or Short Grain Brown Rice
Pink Himalayan Sea Salt to Taste (Regular sea salt is fine)
1- 1 1/12 Tsp of Ground Black Pepper
¼ Tsp of Rice Seasoned Vinegar
1 ½- 2 Tbl Tamari
1 ½ Tbl Sesame Oil
⅛ cup of Ghee or Good Butter
Large Mixing Bowl
Medium Size Saute Pan
Steam Basket or Steamer
Pot that fits Steam Basker or Steamer Inside
1 small bowl
Dipping Sauce Ingredients
½ cup Tamari
1 Tbl Rice Vinegar
1 1/2 Tsp Agave
½ Tbl Sesame Seeds
⅛ Cup Sesame Oil
1 Tsp of thinly sliced Bird’s Eye Red Chilies
2 Tsp of Rice Vinegar
Chives for Garnish
How to Make
Place enough water in pot that it measures up to be a little above the steam basket bottom in height. Turn to low medium heat and bring to bowl.
Heat sesame oil in saute pan on medium heat, add ginger and garlic and mix evenly together
Add tamari to ginger-garlic mixture in pan and then add ghee or butter, mix in and then the chopped walnuts
Let walnuts become al dente in chew while cooking in with the rest of the mixture then add cremini mushrooms
Once cremini mushrooms are soft and adding its juices into the tamari mixture, lower the heat
Mix the cooked rice evenly into mixture, add red chili flakes, taste to make sure enough sea salt is in or add a bit more.
Throw in the chopped scallions, mix well, add seasoned rice vinegar. Taste to make sure all flavors that you desire are there. Let the mixture cool.
Grab your Savoy Cabbage and peel each leaf off keeping them as whole and intact as possible (no rips or broken off leaves). Discard the first layer as it tends to collect the most dirt and residue. Place these leaves into a large mixing bowl to be ready for use.
Grab a few of the savoy leaves and cover the steam basket with leaves. Any of the broken pieces of cabbage would be useful here for layering. The cabbage leaves here protect the future cabbage rolls from sticking straight onto the basket.
Lower steam basket into boiling pot of water, make sure water reaches to touch just the bottom of basket. If water has evaporated add more, if water reaches the right place lower the heat if it is boiling as not to extra water while doing the rolling in next step.
Use a cutting board as your place for rolling. Grab a whole cabbage leaf and place on board.
Scoop about 1/4 cup of the mushroom rice mixture from pan and place it near the base of the cabbage leaf. Gently fold in the sides and start rolling, tucking in the sides as needed.
Place in steam basket, seam side down, on top of the leaves. Repeat, adjusting the amount of filling as needed for smaller leaves, until all the filling is used. The rolls can be crowded, just not overlapping. Do it in batches and if you run out of room in the pot, wait till this batch is done to do another one. Adding more water to the bottom and updating cabbage leaves placed at the bottom of steam basket if they start to tear show parts of the metal basket. You can also begin this recipe by having two pots on the stove with water boiling and two baskets lined with cabbage leaves.
Cover your pot and steam till cabbage leaves are a lighter green color. Remove gently with tongs and plate. They are ready to eat with dipping sauce