RECIPE : wheat berries & mushroom filled savoy cabbage boats + mustard miso sauce

this is a simple recipe. simple in the nicest sense of the word. clean pure flavours, in a luxury packaging. and is there anything lovelier than eating with your hands ? using all your senses when eating to really appreciate the food properly. this makes these savoy boats perfect for picnics and parties too, no plates or cutlery needed.

i’m new to wheat berries and they have surprised me quite a bit. they work so well in salads, adding a nutty earthy taste and texture. it’s a great base for a dish. here with broccoli, savoy cabbage, chanterelles that i’ve picked myself, and a miso sauce that i seem to be putting on all my food lately, this time with some punch from spicy mustard.

allergic to gluten ? no problem, just use gluten-free whole oat groats, or brown rice. you want something unrefined, with a deep flavour to not miss out on the rustic taste of this dish. the chanterelle mushrooms i’m using can be easily replaced with your favourite mushroom.

wheat berries & mushroom filled cabbage boat
about 4-5 boats
4-5 whole savoy leaves
2 large handfuls of savoy cabbage, shredded
about 500 ml / 2 cups cooked wheat berries
300 ml / 1.25 cups cooked chickpeas (about 1 can)
250 ml / 1 cup mushrooms, diced
1 red onion, chopped
2 garlic cloves, minced
200 ml / 0.8 cup broccoli florets
salt, to taste
white & black pepper, to taste

mustard miso sauce
1 tbsp white miso
1 tbsp of my homemade mustard, or organic & oil-free dijon mustard
2 tbsp water

garnish (optional)
red chili, sliced
spring onion, sliced

– steam the whole savoy cabbage leaves, and the broccoli florets until tender, but with a little crunch left still. if you don’t have a steamer basket you can lightly boil the greens, but be careful not to over-cook them.
– in a large pan, add a sprinkle of salt and a healthy pinch of both white and black pepper. sauté the red onion and garlic in some water for a few minutes until softened. add the mushroom chunks and shredded savoy and cook until tender (unless you are, like me, using pre-cooked frozen mushrooms. if so add when the savoy is softened).
– add broccoli, chickpeas and wheat berries and quickly cook until heated.
– place the steamed savoy leaves on a platter or tray and fill them with the warm wheat berry mix.
– mix the miso paste, mustard and water until completely smooth. drizzle on top of the savoy boats, and if you want, garnish with red chili and spring onion.
– dig in !