Red cabbage parcels

Updated at: Thu, 17 Aug 2023 09:49:18 GMT

Step 1

Heat the oven to 180C/350F/gas mark 4. First, prepare the stuffing. Put the chestnuts and 100g macadamias in a food processor and pulse until chopped. Break in the mushrooms and process again until finely chopped (don’t over-process, or the mushrooms will turn to mush).

Step 2

Put the bulgar in a bowl, pour over 250ml just-boiled water, cover with clingfilm and set aside.

Step 3

Heat four tablespoons of oil in a frying pan on a medium flame and, when hot, add the onions and cook, stirring, for 10 minutes, until soft and sweet. Add the garlic, cook for another five minutes, then add the blitzed nut and mushroom mixture, the bulgar wheat and a teaspoon and a half of salt. Cook on a medium heat, stirring occasionally, for six to eight minutes, until all the moisture evaporates, then turn off the heat.

Step 4

Put a pan of water big enough comfortably to hold the whole cabbage on to boil. Being very careful, remove as much of the core from the cabbage as you can while keeping it intact. When the water is boiling, drop in the cabbage and simmer for 15-20 minutes (the water will turn blue). When the outer leaves start to fall away, lift the cabbage from the water; leave the water gently simmering. When the cabbage is cool enough to handle, gently pull away the leaves. They should be cooked enough to be pliable enough to roll; if they are not, pop them back in the simmering water for a couple of minutes, to soften further. Repeat until you run out of leaves.

Step 5

Spoon two or three tablespoons of the stuffing mixture in the centre of each cabbage leaf, tuck in the sides, then roll towards the outer edge, to create a neat cylinder. Place the parcel seam side down in a heavy oven dish, and repeat with the remaining leaves and stuffing. Brush the parcels all over with oil, pour in the stock and bake for 40 minutes.

Step 6

While the cabbage is cooking, make the herb and nut oil. Put the remaining 30g macadamia nuts on an oven tray and roast for five minutes, until pale gold, then leave to cool. Put six tablespoons of oil in a bowl, add the lemon juice, parsley, mint and a third of a teaspoon of salt. Finely chop the cooled nuts, add to the bowl and mix.

Step 7

To serve, drizzle the herb oil over the hot cabbage parcels when they come out of the oven.

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