A vegetarian version from chef David Lee of Toronto's Nota Bene restaurant.
1 sweet potato
2 large leaves savoy cabbage, approx. 7" to 9" long
1/2 cup mushrooms (portobello and oysters work well)
1 tbsp chopped shallots
1/2 tbsp chopped garlic
1 cup butternut squash, cubed
1 tbsp butter
4 tsp olive oil
1 sprig fresh marjoram, coarsely chopped
Step 1: Bake the sweet potato in the oven at 350°F for about 1 hour or until cooked through when pricked with a fork.
Step 2: Blanch the cabbage leaves in boiling water for 3 minutes. Remove and shock in ice water. Place the cabbage leaves on a dry cloth to absorb the water.
Step 3: Heat a pan with 2 tbsp of olive oil; add the mushrooms, shallots and garlic. Cook for 2 minutes and reserve.
Step 4: Lay the cabbage leaves on a flat surface. Divide the mushroom mix equally, and place a mound in the centre of each leaf.
Step 5: Peel the sweet potato, split in half, and place a half on top of each mound of mushrooms. Roll up the cabbage into a tight roll. Place into an ovenproof 8" x 3" pot. Drizzle some olive oil over top of the cabbage roll. Add 1/3 cup water to the pot. Cover with a lid and bake for 30 minutes at 350°F.
Step 6: Place the squash and butter into a small stovetop pan, and just cover with water. Bring to a simmer and cook until soft.
Step 7: Remove from pan and purée.
Step 8: Divide the sauce between 2 plates. Remove the cabbage rolls and place over the sauce on each plate. Drizzle with some olive oil and garnish with fresh marjoram.