Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Parsnip | 1/2 cup (78g) | 55 |
| Green Cabbage | 1 cup shredded (89g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Filling
- 1 tsp. dried juniper berries
- 2 cloves garlic, peeled
- 1/4 tsp. salt
- 2 Tbs. plus 2 tsp. vegetable oil
- 1/2 small head green cabbage, finely shredded (6 cups)
- 20 oz. cremini mushrooms, chopped (8 cups)
- 1 Tbs. chopped fresh sage leaves or 1 tsp. dried
- Salt and freshly ground black pepper to taste
- 2 cups peeled, sliced parsnips
- 1 Tbs. chopped fresh thyme or 1 tsp. dried
- 2 cups cooked brown rice
- 1 pkg. (17 1/4-oz.) frozen puff pastry, thawed
- 1 beaten egg mixed with 1 tsp. water or milk
- =
Directions
Filling: Using a mortar and pestle, crush juniper berries, garlic and salt into a paste. In large skillet, heat 1 tablespoon oil over medium heat. Add garlic paste and stir-fry 1 minute. Add cabbage and cook, stirring until coated with oil and paste mixture. Cover and cook 2 minutes until wilted and bright green. Transfer to bowl and set aside.
Heat 1 tablespoon in skillet, add mushrooms, sage, salt and pepper. Cook, stirring occasionally, until mushrooms soften, about 8 minutes. Remove from heat and set aside.
Wipe out skillet, and heat reamining 2 teaspoons oil over medium heat. Add parsnips and thyme and cook, stirring often, until beginning to soften, about 5 minutes.
Preheat oven to 375°F. Unfold one puff pastry sheet and place on lightly floured surface. Roll out into a 14-inch square, then cut dough into a 14-inch circle. Transfer circle to ungreased 8 1/2-inch springform pan and press gently to fit into bottom and side. There will be some overhang.
Spoon half the rice over pastry. Using slotted spoon, layer mushrooms over rice, then cover with cabbage, remaining rice and parsnips. Carefully fold pastry overhang over filling. Brush edges with beaten egg or milk.
Unfold second puff pastry sheet on a lightly floured surface. Roll out slightly, then cut out into an 8 1/2-inch circle. Place the circle of dough over top and press edges to seal. Brush top with egg wash and using a small sharp knife or razor blade, slash top in a cross-hatch pattern.
Bake 35 to 40 minutes. When well browned, loosely cover top with foil. Reduce heat to 350°F.; remove side of pan and brush side with egg wash. Bake until sides are golden, about 40 minutes. Remove from oven and let cool slighty before serving. Cut into wedges and serve with Red Wine Gravy