3 cloves garlic, minced
1 small yellow onion, finely diced
1 carrot, finely diced
1 1/2 teaspoons finely chopped rosemary
1/4 cup extra-virgin olive oil
2 cups sliced shiitake mushrooms
freshly ground pepper
2 cups cooked Israeli couscous
1 cup crème fraîche
1 large savoy cabbage, leaves removed and stems cut out
Sauté garlic, onion, carrot and rosemary in olive oil in a large sauté pan over medium high heat. Add shiitake mushrooms and continue to cook until mushrooms are wilted. Season mixture with salt and pepper to taste. Add cooked couscous and crème fraîche to the vegetable mixture and adjust seasoning. Set aside in a warm place.

Blanch cabbage leaves in salted boiling water for 1 minute, refreshing in ice water. Spread out the blanched leaves and spoon the vegetable mixture down the center. Roll up the savoy cabbage like a sushi roll and trim the ends and slice in half or small pieces to serve. Serves 4 to 6.

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