Savoy Cabbage Roulade with Wild Mushroom-Barley, Parsnip Silk and Cider Jus

01

Ingredients

• 1 large savoy cabbage
• 120 g pearl barley, rinsed
• 750 ml low-sodium vegetable broth, divided
• 450 g cremini or mixed wild mushrooms, finely chopped
• 1 small shallot, finely diced
• 2 garlic cloves, minced
• 2 tablespoons extra-virgin olive oil, divided
• 1 teaspoon fresh thyme leaves
• 1 tablespoon reduced-sodium tamari
• 30 g fine dry breadcrumbs
• 500 g parsnips, peeled and cut into 2 cm pieces
• 80 ml unsweetened oat cream
• 500 ml alcohol-free unfiltered apple cider, not hard cider
• 1 tablespoon pure maple syrup
• 1 teaspoon Dijon mustard
• 1 teaspoon cornstarch mixed with 1 tablespoon cold water
• 40 g walnuts, finely chopped
• 20 g panko breadcrumbs
• 1 teaspoon olive oil
• 1 tablespoon finely chopped flat-leaf parsley
• 8 small fresh sage leaves
• 3/4 teaspoon fine salt, divided
• 1/2 teaspoon freshly ground black pepper, divided

02

Prepare the dish

1. Bring a large pot of salted water to a boil. Carefully remove 8 broad outer cabbage leaves, lower them into the water and blanch for 3 minutes. Transfer to ice water, drain and pat dry. Shave down the thick centre ribs so the leaves lie flat without cutting through them.
2. Combine the rinsed barley with 450 ml of the vegetable broth in a saucepan. Bring to a boil, cover, reduce the heat and simmer for 28 to 32 minutes, until tender but still pleasantly chewy. Drain any excess liquid and spread the barley on a tray to cool.
3. Heat 1 tablespoon olive oil in a wide skillet over medium-high heat. Add the mushrooms and cook for 8 to 10 minutes, stirring only occasionally, until their liquid evaporates and the edges brown.
4. Reduce the heat to medium. Add the shallot, garlic and thyme and cook for 3 minutes. Stir in the tamari, 1/4 teaspoon salt and 1/4 teaspoon pepper, then remove from the heat.
5. Fold the cooked barley and 30 g fine breadcrumbs into the mushroom mixture. Taste and adjust the seasoning. Cool for 10 minutes so the filling firms slightly.
6. Heat the oven to 190°C (375°F). Lay two cabbage leaves on a sheet of parchment with their edges overlapping to form a rectangle. Spoon one quarter of the filling in a compact line across the lower third. Fold in the sides and roll tightly. Repeat to make four roulades.
7. Place the roulades seam-side down in a lightly oiled baking dish. Add 100 ml vegetable broth, cover tightly with foil and bake for 25 minutes. Uncover and bake for 10 minutes more, until the cabbage edges are lightly bronzed. Rest for 8 minutes before slicing.
8. While the roulades bake, cover the parsnips with cold salted water in a saucepan. Bring to a simmer and cook for 15 to 18 minutes, until completely tender. Drain well and let the steam escape for 2 minutes.
9. Blend the hot parsnips with the oat cream, remaining 1 tablespoon olive oil, 1/4 teaspoon salt and remaining 1/4 teaspoon pepper until very smooth. Pass through a fine sieve for the silkiest texture, then keep warm over very low heat.
10. For the cider jus, boil the apple cider in a small saucepan until reduced to about 180 ml, 18 to 22 minutes. Add the remaining 200 ml vegetable broth, maple syrup and Dijon and simmer for 6 minutes. Whisk in the cornstarch slurry and simmer for 1 minute, until glossy enough to coat a spoon. Season with the remaining 1/4 teaspoon salt.
11. For the crumble, toast the walnuts and panko with 1 teaspoon olive oil in a small skillet over medium heat for 3 to 4 minutes. Remove from the heat, stir in the parsley and cool slightly.
12. Trim the ends from each rested roulade and cut each one into three even rounds with a sharp serrated knife. Keep the rounds upright and warm for plating.