Stuffed Cabbage Cake
Stuffed cabbage cake filled with risotto and served with caramelized carrots, an elegant vegetarian festive meal.
Servings: 4 servings
Calories: 394kcal
Ingredients
Cabbage cake:
- 0.5 oz dried porcini 15 g
- 1 medium onion about 100 g/ 3.5 oz
- 1 medium carrot about 100 g/ 3.5 oz
- 1 tablespoon olive oil
- 1 ¼ cup risotto rice 250 g
- ½ cup dry white wine 125 ml
- 2 cups good-quality vegetable stock 500 ml
- 1 cup water from soaking the porcini 250 ml
- 2 tablespoons butter
- ⅓ cup freshly grated vegetarian hard cheese or Parmesan 50 g
- 8 large savoy cabbage leaves or 10-12 if they are not very large
- fine sea salt and pepper
Caramelized carrots:
- 1 tablespoon sesame seeds
- 4 large carrots
- 1 tablespoon butter
- 1 teaspoon sugar
- ½ cup good vegetable stock 125 ml
- 1 tablespoon white balsamic vinegar
- fine sea salt and pepper
Instructions
Risotto:
- Soak mushrooms: According to the packet's instructions, rinse the porcini mushrooms and soak them in cold water for 20-30 minutes, according to the packet's instructions. Strain but keep the soaking water.
- Heat the stock in a small pot and keep it simmering on very low heat while cooking the risotto.
- Saute vegetables: In the meantime, finely chop the onion and the carrot. Heat the oil in a non-stick pan and cook the onion and the carrot until the onions are translucent.
- Add the risotto rice and stir for about 1 minute until the rice starts to get translucent.
- Add the white wine and keep stirring until the wine has cooked into the rice. Add a pinch of salt and stir.
- Start adding the vegetable stock and 1 cup of the soaking water one ladleful at a time while stirring very often. Only add the next ladleful of liquid when the rice has absorbed the previous one.
- Cook the rice for about 20 minutes or according to the packet's instructions. Keep tasting it towards the end of the cooking time; it should be cooked but still have a slight bite. If the rice is not entirely done yet, but you are out of stock, add some more of the porcini soaking water.
- Take off the heat and stir in the butter and the freshly grated hard cheese or Parmesan. Adjust the taste with salt and pepper.
Assemble and bake:
- Blanch cabbage leaves: While the risotto is cooking bring a large pot of water to a boil. Add a large pinch of salt when it starts boiling. Blanch the large savoy cabbage leaves in two batches for about 4 minutes each batch. Let drain well.
- Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius). Butter a 20 cm/8-inch springform or cake pan.
- Line the springform with most of the savoy cabbage leaves, making sure that some of them hang over the edge of the form so that you can cover the rice with them later. I leave one leaf to finish the cake, just in case there are still gaps after covering the rice.
- Fill the form with the risotto and level the top. Turn the hanging leaves over the rice and place the last one on top if you still have some gaps; it might not be necessary.
- Bake the risotto “cake” for about 15 minutes. In the meantime, prepare the carrots.
Caramelized carrots:
- Roast the sesame seeds in a clean pan until they are fragrant. Transfer to a plate immediately.
- Peel the carrots and cut them into diagonal pieces.
- Cook carrots: Heat the butter and cook the carrots until glossy. Sprinkle the sugar on top and let caramelize. Add the vegetable stock and bring to a boil. Simmer for about 10 minutes until the carrots are al dente and a bit sticky.
- Add salt and pepper to taste and the white balsamic vinegar.
- Serve: Turn the risotto “cake” onto a serving plate and slice it. Serve with carrots sprinkled with sesame seeds.
Nutrition
Serving: 1/4 of the cabbage cake | Calories: 394kcal | Carbohydrates: 47g | Protein: 12g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Cholesterol: 34mg | Sodium: 1210mg | Fiber: 11g | Sugar: 6g