RED CABBAGE WITH A CRISP NUT STUFFING

Preparation Method :

• Cut off 4 cm / 1 ½ inches from the base of the cabbage and carefully peel away 6-8 outer leaves. Plunge the leaves into a large saucepan of boiling water for 3 minutes.
• Drain under cold running water and pat dry with paper towels. Using a small, sharp knife, shave away some of the base of the thick stalk so that the leaves are easier to bend.
• Cut the centre of the cabbage in half. Discard one piece for use in another dish. Slice the remaining cabbage lengthways into 4 and cut out the thick central stalk. Cut the cabbage crossways into shreds.
• To make the stuffing, heat the oil and half the butter in a frying pan. Fry the breadcrumbs and nuts together for 5 minutes until the crumbs are crisp. Put the mixture in a bowl and wipe out the pan.
• Heat the remaining oil and butter and gently fry the onion for a few minutes until translucent. Add the mushrooms and shredded cabbage and fry over a medium heat for 5 minutes.
• Stir in the garlic and herbs and fry for another 2 minutes. Add to the nut mixture in the bowl.
• Stir in the lemon zest, salt, a generous amount of freshly ground pepper and stock.
• Arrange the leaves around the edge of a shallow, oven-proof dish, about 22 cm / 8 ½ inches in diameter, overlapping them so that there are no gaps. Pile the stuffing in the centre, dot with the remaining butter and fold over the tops of the leaves. Pour the remaining stock round the outside of the leaves.
• Tightly cover the dish with a double thickness of foil. Bake for 45 minutes at 180°C/350°F/gas mark 4. Serve in wedges with the sauce.