Mushroom Stuffed Cabbage and Radicchio With Mustard Sauce

These simple and tasty cabbage and radicchio rolls are accompanied by an easy sweet and sour mustard sauce. Each leaf is stuffed with a mixture of sautéed mushrooms, beans, carrots and other vegetables, and a blend of spices. While there's some work to be done as far as assembling the cabbage rolls goes, the sauce is as easy as can be. This dish is the perfect appetizer at parties, where it's sure to impress with its creative blend of flavors and presentation.

MUSHROOM STUFFED CABBAGE AND RADICCHIO WITH MUSTARD SAUCE [VEGAN]

INGREDIENTS

FOR THE STUFFED CABBAGE:

• 1 cabbage, leaves separated
• 1 head of radicchio red, leaves separated,
• 14 ounces White Button mushrooms
• 5.2 ouncesdry  beans
• 2 shallots
• 2 carrots
• 1 celery stalk
• 2 tablespoons extra virgin olive oil
• 2 shallots
• 1 teaspoon tomato paste
• 1 bay leaf
• 1 lemon thyme sprigs
• 1 sage leaf
• Vegetable broth, as needed
• Sea salt, to taste
• Black sesame seeds, to taste
• White sesame seeds, to taste
• Lemon juice, to taste
• Black pepper, to taste
• Gluten-free bread crumbs, to taste

FOR THE SAUCE:

• Dijon mustard, to taste
• A splash of apple cider vinegar
• Coconut flour, as needed
• Agave syrup, to taste
• Sea salt, to taste

PREPARATION

TO MAKE THE STUFFED CABBAGE:

1. Cook the beans according to package instruction in lightly salted water with a bay leaf.
2. Separate the leaves of cabbage and radicchio without breaking them. Wash and blanch for 30 seconds. Drain and keep in water and ice to keep the color. Dry them using a clean cloth and sprinkle lightly with salt.Clean the mushrooms and cut into slices, then cube them. Finely chopped celery, carrots, and shallots and fry with a tablespoon of oil. Add the lemon thyme leaves, sage, and mushrooms. Cook over high heat, stirring frequently, for a few minutes. Add the tomato paste, pour a little vegetable broth and continue cooking lowering
3. Add the tomato paste, pour in a little vegetable broth, and continue cooking. Add salt and pepper to taste.Put the beans in a blender with about half of the mushrooms, a tablespoon of oil, and a little lemon juice. Season with salt and blend until smooth and creamy. Mix the cream with the remaining mushrooms and add if necessary the breadcrumbs until the mixture is still soft. I’ve had put about 2 tablespoons. The smoothies beans are the base that will hold together the compound.
4. Mix the cream with the remaining mushrooms and add bread crumbs if necessary, until the mixture is still soft. The amount of bread crumbs you add depends on the type of beans you use.
5. Preheat oven to 300°F. Grease a silicone mat-lined baking dish and sprinkle sesame seeds where you will put the leaves. Alternate between cabbage and radicchio leaves in each mould.
6. Fill each leaf with the mixture, then fold each leaf towards the center. Bake in a water bath for 10 minutes.

TO MAKE THE SAUCE:

1. In a bowl, put the mustard, lemon juice, a pinch of salt, and apple cider vinegar. Add the agave syrup and mix well. Add the coconut flour, stirring to give the right texture to the sauce. The sauce should not be too sour, nor too sweet. Taste and adjust as desired.
2. Serve by putting the sauce on the bottom and over the warm domes.

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