For the filled cabbage leaves : Fry the shiitakes with the shallots, the crushed garlic and the herbs in hot sesame oil. Season with pepper and salt to your own taste. Steam the peeled parsnip and puree it. Incorporate the mixture of vegetables and parsnip into the mashed potatoes and put a tablespoon of this mixture on each blanched cabbage leaf. Close the cabbage leaves. For the risotto : Bring the cream, the vegetable stock, the garlic and the herbs to the boil and let it simmer for 10 minutes. Fry the shallots and the sauerkraut gently in a pan with a bit of olive oil and add the rice. Add the mixture of cream and vegetable stock and leave the risotto on the fire for another 15 minutes. Prepare the vinaigrette by mixing the different ingredients. Put the risotto on a plate (use a ramekin to give it shape), put a filled cabbage leaf on top of it, decorate with the green vinaigrette and serve.