This is a simple recipe – simple in the nicest sense of the word. Wheat berries add a nutty earthy taste and texture along with broccoli, Savoy cabbage, chanterelles, and a spicy miso mustard sauce. Clean pure flavors all wrapped up in cabbage leaf boat that you can eat with your hands! This makes these Savoy boats perfect for picnics and parties too, no plates or cutlery needed.
Wheat Berries and Mushroom-Filled Savoy Cabbage Boats With Mustard Miso Sauce [Vegan]
- 4-5 whole Savoy leaves
- 2 large handfuls of Savoy cabbage, shredded
- About 2 cups cooked wheat berries
- 1 1/4 cups cooked chickpeas (about 1 can)
- 1 cup mushrooms, diced
- 1 red onion, chopped
- 2 garlic cloves, minced
- A few broccoli florets
- Salt, to taste
- White and black pepper, to taste
- 1 tablespoon white miso
- 1 tablespoon of organic and oil-free Dijon mustard
- 2 tablespoons water
- Red chili, sliced
- Spring onion, sliced
- Steam the whole Savoy cabbage leaves, and the broccoli florets until tender, but with a little crunch left still. if you don’t have a steamer basket you can lightly boil the greens, but be careful not to over-cook them.
- In a large pan, add a sprinkle of salt and a healthy pinch of both white and black pepper. sauté the red onion and garlic in some water for a few minutes until softened. add the mushroom chunks and shredded savoy and cook until tender (unless you are, like me, using pre-cooked frozen mushrooms. if so add when the savoy is softened).
- Add broccoli, chickpeas and wheat berries and quickly cook until heated.
- Place the steamed savoy leaves on a platter or tray and fill them with the warm wheat berry mix.
- Mix the miso paste, mustard and water until completely smooth. drizzle on top of the savoy boats, and if you want, garnish with red chili and spring onion.
- Dig in!