Savoy cabbage wrap with sweet potatoes, mushrooms and cinnamon jus
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.
For the jus
For the savoy cabbage wraps
For the mushrooms
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 Sauce – 100 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 Sauce – 100 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.
1.5 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.
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 as PDF
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