Savoy Cabbage Roulade with Creamy Barley, Sherry Mushrooms and Mild Blue Cheese Sauce

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a medium baking dish with a little of the olive oil.

2. 2

   Cook the pearl barley in a saucepan with 480 ml (2 cups) of the vegetable broth and a pinch of salt. Bring to a boil, reduce the heat, partially cover, and cook for 25-30 minutes until tender and creamy. Add a little more broth during cooking if needed.

3. 3

   Meanwhile, bring another large pot of salted water to a boil. Blanch the savoy cabbage leaves for 2 minutes, transfer to cold water, drain well, and pat dry carefully. Trim a little of the thick center rib if needed.

4. 4

   Heat the remaining olive oil and the butter in a large skillet over medium heat. Add the leek and cook for 4-5 minutes until tender. Stir in the garlic and mushrooms, add the black pepper, and cook for 8-10 minutes until the mushrooms release and evaporate their moisture.

5. 5

   Pour the dry sherry into the skillet and let it reduce for 1-2 minutes. Add the fresh thyme, lemon zest, and parsley. Mix with the cooked barley and adjust salt and pepper. Let it cool for 5 minutes.

6. 6

   For the sauce, warm the heavy cream with the remaining 240 ml (1 cup) vegetable broth in a small saucepan. Add the mild blue cheese and Dijon mustard. Cook over low heat for 3-4 minutes, stirring, until smooth. Set aside.

7. 7

   Lay the savoy cabbage leaves flat on the work surface. Divide the barley and mushroom filling among the centers of the leaves, fold in the sides, and roll into firm parcels.

8. 8

   Place the rolls seam-side down in the baking dish. Spoon the blue cheese sauce over them. Mix the walnuts with the breadcrumbs and scatter on top.

9. 9

   Bake for 18-20 minutes at 200 °C / 400 °F, until the sauce is bubbling and the top is golden. For extra color, broil for 1-2 minutes, watching closely.

10. 10

    Let rest for 5 minutes before serving so the sauce can settle. Serve hot with an extra spoonful of sauce from the dish over each roulade.