Truffle Polenta and Cabbage Roulade with Dee’s Sausages and Mushroom Filling
By Dee, 13th October 2016
If you’re looking for a show stopping meal to impress your friends and family, then this stunning Truffle Polenta and Cabbage Roulade with Dee's Sausages and Mushroom Filling is it. Don’t be alarmed by the list of ingredients, the end result really is worth the little bit of extra effort that is required. Packed full of rich flavour, this is perfect for a Sunday lunch or family meal.
Photography: Aiala Hernando
Styling: Maaike Koorman
Recipe and Food Styling: Ajda Mehmet
- Prep: 2 hrs
- Yields: Serves 6
For the mushroom duxelles
For the truffle polenta
For the roulade
You will also need:
1For the duxelles, heat the walnut oil in a large frying pan, add the chopped mushrooms and walnuts and fry for 10 minutes, stirring continuously, until fully cooked and all the moisture has evaporated. Add the chopped sage, soaked chia seeds and lemon juice, cook for another minute until the mixture becomes like a thick paste. Season with sea salt and pepper, stir well and set aside to cool.
2To make the polenta, in a large pan, bring the stock and salt to a boil. Slowly pour in the polenta, stirring continuously and cook, still stirring, over a low heat for five minutes. Remove from the heat, stir in the truffle oil and season to taste.
3Transfer the polenta to a large, flat baking tray lined with a sheet of baking paper. Use a wet spatula to smooth it out into an even layer about 2 cm thick, approximately 25 cm x 35 cm. Spread the mushroom-walnut duxelles mixture on top of the polenta using the back of a spoon and press it down gently so the mushrooms stick down. Cover with clingfilm and chill in the fridge for 30 minutes to 1 hour.
4Remove 9 of the large outer leaves of the cabbage and wash well. Save the rest of the cabbage for another meal. Remove the hard stem from the bottom of the leaves (approx 5cm). Blanch the cabbage leaves one by one in boiling water for 30 seconds so that they become vibrant green and soften a little and then drain on kitchen paper.
5Once the polenta-mushroom mix has cooled and set firm, remove the cling film and with the long side horizontal, closest to you, place the sausages on top of each other, about 10 cm from the edge, (you should be able to fit two sausages in the length and lay three sausages on top of each other). Using the baking paper to help you, roll the polenta away from you, like a swiss roll. Don’t worry if it cracks a little, use the paper to help keep it as tight together as possible.
6To finish the roulade, have your string ready and place another sheet of baking paper on a baking tray. Lay out the 6 largest cabbage leaves so that they overlap (the stem across the middle of each leaf should be laying horizontally), 3 leaves along the top and 3 leaves along the bottom. Lay the remaining 3 leaves vertically over the top of the cabbage leaves, again, making sure they overlap. Carefully lift the roulade, sliding a cake lifter underneath it is the easiest if you have one, and place it horizontally on top of the middle of the cabbage leaves. Fold one half of leaves over, then fold the sides inwards and then roll it over to encase it completely. You may need a second pair of hands to help tie your roulade. Place the string underneath and tightly tie it up from one end to the other and then across the middle to keep it all together.
7Preheat the oven to 200℃. Cover the roulade with tin foil and bake in the oven for 25-30 mins, removing the foil for the last 10 minutes of cooking to allow the cabbage leaves to get some colour. When the roulade is ready, transfer it to a large serving platter and cut into thick slices. Delicious as an alternative Sunday roast with veggies and gravy!