Savoy Cabbage and Mushroom Parcels
Cook the rice according to package directions in salted water, strain and drain well. Set rice aside and keep warm.
Rinse cabbage leaves, blanch in salted water for about 1 minute, rinse and drain. Cut the midrib of the cooled cabbage leaves so leaves lay flat. Clean the mushrooms and cut into small cubes. Trim the scallions, rinse and cut into thin rings. Rinse the tomatoes, cut crosswise, dip in boiling water, peel, cut in half, remove seeds and finely chop. Rinse the sprouts with cold water and drain.
Mix the vegetables with sprouts and cooked rice. Mix everything with the sherry and soy sauce, and season with a little freshly ground pepper until piquant. Spread out the cabbage leaves. Place the rice mixture onto the cabbage leaves, smooth and roll everything into small packets, turning in the sides. Tie the packets firmly with kitchen twine. Heat the vegetable stock in a wok for cooking. Steam the parcels covered over low heat about 30 minutes.
Take out the steamed cabbage and mushroom parcels and remove the kitchen string carefully. Serve savoy and mushroom parcels with a sweet and hot chile sauce.