Mushroom ‘Risotto’ Stuffed Chinese Cabbage

Mushroom risotto stuffed cabbage rolls with butternut puree

Phew, what a week! It’s been a busy and emotion-filled, but wonderful week for me. I have some BIG news coming to the blog next week, just to keep everyone up to date with the happenings here at Taste & See HQ, but for now, let’s just say that my head can’t stop thinking about the large number of to-do lists that I need to complete in the next month.

Risotto time!

If you read my last blogpost you would have seen that I tried out an awesome Munching Mongoose bag last week. As promised in the last post, I said I would be sharing a DELICIOUS recipe that I made using some of the ingredients that we received in our bag. Of all the produce that I found inside the bag, the Chinese cabbage was definitely the one that daunted me the most. I mean what do you do with Chinese cabbage?!?! After doing a bit of thinking I remembered making the most delicious stuffed Asian cabbage rolls last year in cooking class, and I thought why not try something like that. I took a look at what I had in the fridge and found butternut (in the bag that week), some cooked quinoa, mushrooms, a half-used bottle of wine, and Asagio cheese (also in our bag of goodies). Well, ladies and gentlemen, this is what I came up with (with a bit of help from Paola // Cravings in Amsterdam) 🙂 I hope you like it!

Mushroom 'Risotto' Stuffed Chinese Cabbage with Butternut Purée
Yields 8
A yummy way to use Chinese cabbage and get those extra veggies all in one meal. YUM!
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Total Time
1 hr
Total Time
1 hr
  1. For the 'risotto'
  2. 1 cup cooked quinoa
  3. 300 g button mushrooms, thinly sliced
  4. 1 Tbsp olive oil
  5. 1/4 onion, diced
  6. 1 garlic clove, minced
  7. Salt, TT
  8. Black pepper, TT
  9. 1/2 cup white wine
  10. 200 g plain yoghurt
  11. 40 g grated Assagio cheese
For the cabbage rolls
  1. 8 large Chinese cabbage leaves
For the butternut purée
  1. 2 cups butternut, diced
  2. 1 Tbsp olive oil
  3. 1/4 onion, diced
  4. 1 garlic clove, minced
  5. 1/4 cup coconut cream
  6. Salt, TT
  7. Black pepper, TT
For the risotto
  1. Heat the olive oil in a saucepan over a medium heat. Add the onion, garlic, mushrooms, and a pinch of salt. Sauté until the mushrooms and onions are soft.
  2. Add the wine and quinoa to the saucepan. Cook until most of the wine has evaporated.
  3. Add the yoghurt and Assagio and cook for a further 5 minutes. Season with salt and pepper to taste. Set aside.
For the cabbage rolls
  1. Place the large Chinese cabbage leaves in a steamer basket. Steam for 10 minutes, or until the leaves are soft but not too wilted.
  2. Remove the leaves from the steamer one by one, patting them dry with a paper towel. Stuff each of the leaves with about 2-3 tablespoons of the 'risotto'. Tuck the sides in, roll up the cabbage leaf, and tuck in the ends. Repeat for all the leaves.
For the butternut purée
  1. Place the diced butternut in a steamer and steam for 10-15 minutes (until soft). Whilst the butternut is busy cooking, heat up the olive oil in a small pan and sauté the onion and garlic until soft and fragrant.
  2. Add the steamed butternut, sautéed onion and garlic, coconut cream, and a pinch of salt to a food processor or blender and blend until smooth. Season to taste with salt and black pepper.
  1. The butternut purée and risotto make for delicious leftovers, so don't worry if you make a bit too much of each.
  2. This recipe is a time-consuming one, but it really is delicious. If you are pressed for time why not just make the butternut purée, or the 'risotto'?
Adapted from Cravings in Amsterdam
Taste & See

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