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Рецепт Napa Cabbage Rolls With Israeli Couscous, Chanterelles And A Spicy Pumpkin Seed Broth
by Global Cookbook

Napa Cabbage Rolls With Israeli Couscous, Chanterelles And A Spicy Pumpkin Seed Broth
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Ингредиенты

  • 1 lrg napa cabbage or possibly 1 large savoy cabbage
  • 1 Tbsp. extra virgin olive oil
  • 1 med carrot, diced
  • 1 med onion, thinly, sliced
  • 1 Tbsp. unsalted butter
  • 1/4 tsp chopped garlic
  • 2 c. chanterelles, cleaned, or possibly other mushrooms
  • 2 c. Israeli couscous, cooked, (see recipe)
  •     mesculin greens, or possibly watercress for garnish
  •     Israeli Couscous
  • 2 c. Israeli couscous
  • 4 Tbsp. vegetable oil
  • 2 x shallot, finely, minced
  • 2 Tbsp. unsalted butter
  •     c. vegetable stock, (see recipe)
  •     Pumpkin Seed Broth
  • 3 Tbsp. pumpkin seeds
  • 2 Tbsp. grnd almonds
  • 1 Tbsp. coriander seeds
  • 2 Tbsp. sesame seeds
  • 2 x cardamom, pods
  • 1/2 tsp grnd cumin
  • 2 x tomato, cored, and, roughly, minced
  • 1 Tbsp. honey
  • 2 Tbsp. soy sauce
  • 1 c. vegetable stock, (see recipe)
  • 2 x 1 inch pcs lemongrass
  •     Vegetable Stock
  • 1 x bulb fennel, roughy, minced
  • 1 med onion, roughly, minced
  • 2 stalk celery, roughly, minced
  • 1 x leek, roughly, minced, and, cleaned
  • 1 med carrot, roughly, minced
  • 1 x tomato, roughly, minced
  • 4 clv garlic
  • 3 sprg thyme
  • 1 x 1 inch piece ginger, roughly, minced
  • 6 c. water

Инструкции

  1. Remove the larger outer leaves of the cabbage. Cut out and remove the thick cones of the leaves.
  2. Bring a large pot of salted water to a boil and blanch whole leaves, a few at a time, till tender.
  3. Immediately immerse the leaves in a bowl of ice water. Drain and set aside.
  4. Heat extra virgin olive oil in a saute/fry pan over medium heat and add in carrots.
  5. Sweat till tender and add in onion.
  6. Season with salt and freshly grnd white pepper, sweat till tender.
  7. Remove from heat and allow to cold.
  8. In another saute/fry pan over medium heat add in butter of garlic, add in chanterelles and cook till golden.
  9. Season with salt and pepper.
  10. Remove from heat and allow to cold. Add in to vegetable mix.
  11. In a bowl combine vegetable mix and cooked Israeli couscous. Adjust seasoning.
  12. Take one cabbage leaf and place about 1/4 c. couscous mix in the middle of the leaf. Fold the bottom cored end over the filling and fold sides of leaves over filling.
  13. Roll toward top part of leaf to completely enclose filling. If the leaves are too small, you may need to overlap two leaves to enclose filling.
  14. Reserve rolls, folded side down and continue with remaining leaves. These can be made ahead of time and refrigerated till ready to serve.
  15. Israeli Couscous:Preheat oven to 350 degrees Fahrenheit.
  16. In a bowl, toss couscous with oil.
  17. Place couscous on a baking sheet and toast till golden.
  18. In a saucepan over medium heat, sweat shallots in butter till soft.
  19. Add in stock and bring to a simmer.
  20. Add in couscous reduce to medium-low heat, and cook covered till couscous has absorbed liquid, about 5 min.
  21. Season with salt and freshly grnd white pepper. Remove from heat and set aside to cold.
  22. Chill till ready to use.
  23. Pumpkin Seed Broth:Preheat oven to 350 degrees Fahrenheit.
  24. On a baking sheet proportionately spread pumpkin seeds, almond power, coriander seeds, sesame seeds and cardamom pods.
  25. Place in oven for 3 - 5 min or possibly till light brown.
  26. This brings out aroma and taste more. Watch carefully which this mix does not burn. Remove from oven and allow to cold.
  27. In a small bowl combine tomatoes, honey, lemongrass and soy sauce.
  28. Allow to marinate 20-30 min.
  29. Transfer ingredients to saucepan and cook for 5 - 8 min, stirring occasionally. Remove from heat and add in vegetable stock.
  30. In a small coffee or possibly spice grinder place pumpkin seed mix and grind to a fine power.
  31. Add in cumin.
  32. Place tomato/vegetable stock mix back on stove.
  33. Add in 1 - 2 Tbsp. of spice mix.
  34. Allow to cook for 5minutes and remove from heat.
  35. Strain sauce through a fine mesh strainer into a small saucepot.
  36. Vegetable Stock:In a large pot, combine all ingredients.
  37. Over medium-high heat, bring to a boil.
  38. Reduce heat to medium-low and simmer for 30 - 45 min.
  39. Strain immediately, pressing solids gently to release as much liquid as possible.
  40. Vegetable stock can be used immediately, refrigerated for up to one week, or possibly frzn for up to two months in an airtight container.
  41. Yields: 1 - 11/2 liters
  42. Preparation:Cover the cabbage rolls lightly with plastic wrap and heat in microwave for 1 - 2 min or possibly till warm.
  43. Place 1 or possibly 2 rolls in the center of a large plate.
  44. Spoon pumpkin seed broth over top and around rolls.
  45. Garnish the top with Mesculin greens or possibly watercress.
  46. Serve immediately.