Folio

Plant Food

"Every once in a while, a vegetarian dish manages to outshine everything else on the holiday table, and I’m hoping this year it will be this recipe for stuffed cabbage with spiced lentil and wild mushrooms.

Even though Chou Farci looks fancy, it’s actually super easy to make. Leaves of cabbage are layered into a cake pan and baked off until the filling is firm. Make sure to let it cool for a few minutes to ensure a perfect flip while unmolding. And if you have vegan diners, you can replace eggs with ground flaxseed and water. Say goodbye to rando side dishes and make this for the vegetarians you love!"

— Diana Yen


15.12.22 Plant Food

Chou Farci with Lentils and Wild Mushrooms

INGREDIENTS

Serves 6-8


2 tbsp. extra-virgin olive oil, plus more for greasing pan

10 oz. mixed wild mushrooms (shiitake, oyster, maitake), chopped

1 medium onion, finely chopped

2 medium carrots, finely chopped3 garlic cloves, grated

1 ½ cups cooked french green lentils

2 tbsp. tomato paste

1 tsp. ground cumin

½ tsp. five spice powder or garam masala

1 cup vegetable stock

Kosher salt and freshly ground black pepper

16-18 large savoy or green cabbage leaves (from 1 large head)

2 large eggs, beaten (or 2 tbsp. flaxseed meal mixed with 5 tbsp. water)

⅓ cup plain breadcrumbs

1/2 cup chopped mixed tender herbs (such as parsley, mint, and dill)

DIRECTIONS


Make the filling ahead:

Heat 2 tbsp. oil in a large dutch oven over medium heat. Add mushrooms, onion, carrots, garlic, stirring constantly, for 8-10 minutes or until softened. Add lentils, tomato paste, cumin, and five-spice and cook, stirring for another minute. Pour in stock and season with salt and pepper. Let mixture simmer for 2-3 minutes, until liquid is absorbed. Transfer to a bowl and let cool. Filling can be made a day ahead and stored wrapped in a refrigerator.


Assemble the cabbage:

Bring a large pot of salted water to a boil. Working in batches, cook cabbage leaves in boiling water for 5-6 minutes, until bright green and softened. Drain and let cool.

Heat oven to 350°F. Fold egg or flaxseed mixture, breadcrumbs, and parsley into the lentils mixture. Season with salt and pepper.

Grease a 9-inch springform pan with olive oil. Place a large pretty cabbage leaf, domed side down, in the center of the pan. Remove any thick ribs with a knife. Arrange the leaves, layered one on top of the other, until the entire bottom and sides of pan are covered. Let leaves hang over sides of pan by a few inches. Reserve leftover leaves for filling.

Spread ⅓ of filling into pan and top with a cabbage leaf or two to cover. Repeat with another ⅓ of filling and layer of cabbage leaves. Finish with remaining filling and layer of cabbage leaves. Fold in overhanging leaves toward center and seal edges.

Bake for 45-50 minutes or until firm. Let cool for 10 minutes before unmolding. Invert a large plate or platter over the pan, and flip to unmold. Cut into slicers to serve.