Serves four to six
3 cloves garlic, minced
1 small yellow onion, finely diced
1 carrot, finely diced
1 1/2 teaspoons finely chopped rosemary
1/4 cup extra virgin olive oil
2 cups sliced shiitake mushrooms
salt
freshly ground pepper
2 cups cooked Israeli couscous
1 cup crême fraîche
1 large savoy cabbage, leaves removed and stems cut out
Sauté garlic, onion, carrot, and rosemary in olive oil in a large sauté pan over medium-high heat. Add shiitake mushrooms and continue to cook until mushrooms are wilted. Season mixture with salt and pepper to taste. Add cooked couscous and crême fra”che to the vegetable mixture and adjust seasoning. Set aside in a warm place.
Blanch savoy cabbage leaves in salted boiling water for one minute, refreshing in ice water. Spread out the blanched cabbage leaves and spoon the vegetable mixture down the center. Roll up the savoy cabbage like a sushi roll and trim the ends and slice in half or small pieces to serve.
