Vegetables Recipes - Red Cabbage Recipe

Ingredients 

• 1/2 cup wine vinegar or light malt vinegar

• 1 red cabbage, weighing about 2 1/4 lb

• 1 1/2 cups mixed nuts, such as Brazil nuts, cashews, hazelnuts, and almonds

• 2 tablespoons olive oil

• 3 tablespoons butter

• 1 onion, finely chopped

• 2 teaspoons chopped fresh thyme

• 1 teaspoon chopped fresh rosemary

• 2 cups mushrooms, chopped

• 1 cup cooked wild rice

• 3 garlic cloves, minced

• 3 tablespoons chopped flat-leaf- parsley, plus some whole leaves to garnish

• finely grated zest of 1 lemon

• 1/2 teaspoon salt

• freshly ground black pepper

• 1 1/4 cups stock

• Broiled Tomato Sauce

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Method:

1. Preheat the oven to 350°F. Bring a very large saucepan of water to a boil and add the vinegar. Cut about 1 1/2 inches from the base of the cabbage.

2. Carefully peel away 6-8 outer leaves, trying not to tear them too much. Plunge them into the boiling water for 3-4 minutes. Drain under cold running water and pat dry. Using a small, sharp knife, shave away the thick part of the stalk so that the leaves are more pliable.

3. Spread the nuts out on a baking sheet and roast in the oven for 5-8 minutes, until golden. Chop them by hand - if you use a food processor the nuts will turn to dust.

4. Cut the remaining cabbage in two and reserve one half for use in another recipe. Slice the other half lengthwise into four. Cut out the core, and cut the leaves across into thin shreds.

5. Heat the oil and 2 tablespoons of the butter in a large frying pan. Add the onion, thyme, and rosemary, and gently fry for a few minutes until the onion is translucent. Throw in the mushrooms and the shredded cabbage, and fry for 5 minutes. Stir in the rice, nuts, and garlic, and fry for 2 minutes more.

6. Remove from the heat and stir in the parsley, lemon zest, salt, a generous amount of freshly ground pepper, and 3/4 cup of the stock.

7. Lightly grease a round ovenproof dish about 8 1/2 inches in diameter. Arrange the blanched cabbage leaves around the edge, overlapping them so that there are no gaps. Pile the stuffing in the center, packing it in well. Dot with the remaining butter and fold over the tops of the leaves. Pour the remaining stock round the outside of the leaves.

8. Tightly cover the dish with a double thickness of foil and bake at 350°F for 45 minutes. Serve cut into wedges, and accompanied by the tomato sauce.