Cabbage rolls On onion polenta cakes With caponata

Chai seng ong

Cabbage rolls 

On onion polenta cakes 

With caponata

Serves 4

16 large green cabbage leaves, blanched

16 celery sticks, 6 cm x 0.5 cm

16 carrot sticks, 6 cm x 0.5 cm

Sprigs of thyme or parsley

Duxelle

200g shallots, chopped

600g button mushrooms, chopped

Salt and pepper to taste

10g chopped parsley

In a hot pan, sauté shallots and

Mushrooms until cooked and moisture

Has reduced.

Season with salt and pepper, add parsley

And mix.

Caponata

100g eggplant, diced 

100g red capsicum, diced

100g onion, diced

100g courgette, diced

200g skinned and deseeded tomato

Salt and pepper to taste

Pinch of castor sugar

50g pinenuts, toasted

20g capers

Heat oil in a heavy based frying pan, add

Eggplant, capsicum, onion, courgette and

Stir fry for 2-3 minutes or until onion is

Cooked.

Add tomato, season with salt, pepper

And castor sugar. Stir through pinenuts

And capers.

Cabbage roll

Roll duxelle with celery stick and carrot

Stick in cabbage leaves.

Place in a steam basket and steam over

Hot water for 10 minutes.

Onion polenta cakes

100g onion, finely diced 

100g butter

500 ml milk

2 bay leaves

300g coarse polenta

Salt and white pepper to taste

Sauté onion with butter in a saucepan.

Add milk and bay leaves and bring to the

Boil. Add polenta, reduce heat, and cook

Until thick. Remove bay leaf and season

With salt and white pepper.

Pour onto a flat tray. Cool and portion

With a cutter.

Sear onion polenta cakes on both sides in

A hot plate,

To serve

Place one onion polenta cake on a plate,

Add cabbage rolls, caponata and garnish

With herbs.

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