Fill a large pot with water and bring to the boil.
Separate cabbage into individual leaves and blanche. Remove leaves and set aside.
Dice all the vegetables (approx. 2cm cubes).
Blanch the potatoes first, then add the mushrooms, beans, carrots, onions, crushed garlic and herbs and cook for 15 minutes or until the potatoes are softened, strain off the water (keep for later usage,) and allow to cool. Pour the soy sauce into the vegetables, mix well.
Wrap a cabbage leaf around a serving spoon full of potato mixture, place on an oven tray and bake at 220c for 15 minutes.
Serve with a basil and tomato salad.
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