You’ve probably made a delicious goulash, hash, or other beef stew in your Big Green Egg before.…
Are you looking for a spectacular vegetarian main course for Christmas? Surprise your guests with this green cabbage and wild mushroom Wellington from the Big Green Egg, the vegetarian version of the well-known Beef Wellington. You can make the filling a day in advance: it needs to set for at least one hour in the refrigerator but you can also leave it for a longer period. Next day, fire up your kamado again and enjoy a nice glass of wine while your Vegetarian Wellington is baking in the EGG.
Or would you prefer the meat version? Then make this traditional Beef Wellington from the Big Green Egg.
1 green cabbage
2 cloves of garlic
200 g black trumpet mushrooms
200 g pied de mouton (hedgehog mushrooms)
200 g chanterelles
200 g butter
1 tsp madras curry powder
30 ml bourbon
50 ml (Tomasu autumn) soy sauce
50 g macadamia nuts
50 g cashew nuts
1 sheet of puffy pastry, 30 x 40 cm
2 egg yolks
PREPARATION IN ADVANCE
Light the charcoal in the Big Green Egg and heat, with the convEGGtor and the Stainless Steel Grid , to a temperature of 220°C.
Meanwhile, bring a pan of water to the boil for the filling. Tear off 6 of the outer cabbage leaves, add them to the boiling water and blanche the cabbage leaves for about 3 minutes until supple. Drain the cabbage leaves and leave to cool in ice water. Cut the cabbage in half and slice one half into thin strips. (The rest of the cabbage is left over, but you need a whole cabbage for the full-sized leaves). Peel and finely chop the onion and garlic. Clean the mushrooms and cut into strips.
Melt the butter in the Cast Iron Skillet on top of the grid. Add the onion, garlic and curry powder and fry until the onion is translucent. Mix the cabbage strips through the onion mixture and braise gently for around 8-10 minutes until the cabbage is soft. Replace the lid on the EGG after each action.
Stir the wild mushrooms through the cabbage mixture, fry for around 2-3 minutes and deglaze with the bourbon and soy sauce. Remove the skillet from the EGG and season the filling to taste with salt and pepper.
Lay 3 large sheets of cling film on your worktop. Pat the blanched cabbage leaves until thoroughly dry and arrange them on the cling film, allowing them to overlap. Make sure that the surface covered is at least 30 cm wide. Spoon the stewed cabbage mixture onto the cabbage leaves and use the cling film to roll up tightly in the cabbage. Allow the roll to set for at least one hour in the refrigerator.
Check that the temperature in the EGG is still 220°C. Cut a circle of baking paper to fit the Baking Stone and place this on the cold stone. Roughly chop the macadamia and cashew nuts. Heat the Cast Iron Skillet on the grid. Add the roughly chopped nuts and roast them for about 5 minutes until golden brown. Stir the nuts occasionally during roasting to prevent them from burning. Replace the lid on the EGG after each action.
Meanwhile, place the puff pastry on your worktop and cut off a 10 cm strip for decoration. You will now have a sheet of pastry measuring 30 x 30 cm. Beat the egg yolks and brush over the sheet of pastry. Remove the skillet with the nuts from the EGG and sprinkle them over the pastry. Remove the cooled stuffing from the cling film and roll the stuffing tightly in the puff pastry. Make sure that the roll is lying on the seam and fold the ends under the roll.
Brush the reserved 10 cm roll of puff pastry with egg yolk. Roll a raster roller over the strip of puff pastry and drape the pastry over the stuffed roll, making sure that there is a nice decorative pattern on all sides. Fold the ends underneath the roll and place the roll on the Baking Stone lined with baking paper. Brush with egg yolk once more.
Place the Vegetarian Wellington on the Baking Stone on the grid and close the lid of the EGG. Bake the Wellington for approx. 40-45 minutes until golden brown.
Remove the Vegetarian Wellington from the EGG and garnish according to your choice. Tip: try a creamy Hollandaise sauce.