planted.roast in a savoy cabbage leaf

Duration: 60 mins
Difficulty: Medium
Made by: Steffen Sinzinger
Steffen Sinzinger, born in 1980, is a chef living in Berlin and has been a passionate food blogger for more than 10 years now. He is an integral part of the German-speaking blogging scene and, with his wide-ranging topics, appeals to both professional chefs and those cooking at home. As probably Germany's only chef, he regularly produces his own blog called Berlinerspeismeisterei and has launched the first purely vegan delivery service, GOOD n' Vegan.


4 Portions

6 large savoy cabbage leaves
4-6 tbsp chestnut cream
1 planted.roast

Glazed chestnut cream & chestnut cream

500g chestnuts, blanched
60ml port wine, red
200ml red wine
200g vegetable stock
2 bay leaves
3 allspice seeds
2 juniper berries in a spice bag

30g sugar
Salt pepper 

Sea buckthorn sauce 

200g sea buckthorn pulp
33g sugar
80g water
1g salt
Cornstarch, mixed 

Fried parsley root

5 pieces of parsley root
30ml white port wine
1 tbsp vegetable oil
vegetable stock
Ground salt, pepper and nutmeg 



Dissolve the sugar with a little water in a medium-sized saucepan and reduce to a caramel over medium heat. Add the chestnuts and sauté. Deglaze with the port wine and reduce. Pour in the red wine and add the bay leaf, juniper and allspice in the spice bag and simmer over medium heat until the red wine has boiled down. Remove a third of the chestnuts and set aside.
Pour the rest of the vegetable stock over the top and continue cooking until the chestnuts are soft and the stock is almost cooked.
Take out the spice bag and put everything in a blender and mix into a fine puree. Season with salt and pepper.
Remove the stem from the savoy cabbage leaves. Bring salted water to the boil and blanch the leaves in it for about 2 minutes and then rinse in ice water. Dry with kitchen paper and lay out a strip on kitchen paper. Spread this with the chestnut cream.
Place the planted.braten bar on top and carefully roll up the savoy cabbage leaf. Put some vegetable fat in a fireproof dish and add the stuffed savoy cabbage leaf.
Bring the sea buckthorn pulp to the boil in a pot with the sugar, water and salt and thicken with the mixed cornstarch while stirring.
Peel the parsley root, remove the stalk and cut into corners. Pour vegetable oil into a wide pan and fry the corners over high heat. Deglaze with the port wine and reduce it. Pour in the vegetable stock and sauté the parsley root until they are soft. Season with salt, pepper and nutmeg.
Heat the oven to 140°C and place the planted.roast in the savoy cabbage leaf on a fireproof dish and warm it in the oven for 20 minutes. In the meantime, heat the sauce, the parsley root wedges, the chestnut cream and the whole chestnuts.
Arrange the chestnut cream on the plate. Remove the planted.braten bar from the oven and cut into three equal pieces. Arrange these on the chestnut cream. Arrange the parsley root and chestnuts and drizzle the sea buckthorn sauce between them.
Finally pour the sauce onto the plate. Complete.

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