Red Cabbage Timbales with Mushroom Stuffing

Serves: 6

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Total Time: 120

Prep Time: 60

Cook Time: 60

• For the stuffing
• 450 gram(s) (1lb) brown-cap mushrooms
• 75 gram(s) toasted, salted cashew nuts
• 200 gram(s) onions
• 50 gram(s) butter
• 90 ml (4 level tbsp) chopped flat-leafed parsley
• 125 gram(s) fresh breadcrumbs
• 2 large eggs, beaten
• Salt and ground black pepper
• For the timbales
• 1 medium red cabbage, about 1.4kg (3lb)
• 375 gram(s) onions
• 40 gram(s) (11?2oz) butter
• 45 ml (3tbsp) balsamic vinegar
• Salt and ground black pepper
• For the sauce
• 60 ml (4 level tbsp) caster sugar
• 60 ml (4tbsp) red wine vinegar
• 150 ml (1?4 pint) red wine
• 15 ml (1tbsp) lemon juice
• 1 small thyme sprigs to garnish (optional)

Method

1. To make the stuffing, roughly chop the mushrooms and cashew nuts and finely chop onions.
2. Melt the butter in a pan, add the onions and cook until soft and golden. Add the mushrooms and fry over a brisk heat until the moisture has evaporated. Mix in the chopped parsley, cashew nuts and breadcrumbs. Leave to cool, then stir in the beaten eggs and seasoning, mixing well. Cover and set aside.
3. To make the timbales, place the cabbage in a large pan of boiling water. Bring to the boil; simmer until outside leaves have softened enough to be eased away. Lift the cabbage out of the pan; set aside, reserving the water. Remove the three outer leaves and boil them for a further 3-4min; place in a bowl of cold water. Quarter the reserved whole cabbage and remove the core. Take 700g (11/2lb) and remove any heavy central vein from the leaves; discard. Shred the leaves very finely, cover and set aside.
4. Line six 150ml (1/4 pint) pudding moulds with microwave clingfilm. Drain the whole cabbage leaves and cut in half either side of the central vein. Discard the vein. Use the leaves to line the moulds. Fill with stuffing mixture and cover with foil.
5. Place in a large roasting tin; pour in enough warm water to come halfway up the sides of the moulds. Cook at 190°C (170°C fan) mark 5 for 30min or until just set to the centre. Meanwhile, finely chop the onions. Melt the butter in a pan, add the onion and cook until soft. Mix in the reserved shredded cabbage, vinegar, 45ml (3tbsp) water, salt and pepper. Cook, stirring from time to time, for 15-20min or until beginning to soften.
6. To make the sauce, place sugar and red wine vinegar in a small pan. Cook over a gentle heat until sugar has dissolved, bring to the boil and cook to a rich caramel. Pour in the wine, reduce by half, add lemon juice to taste and season. Cool.
7. Turn out the timbales, spoon shredded cabbage on top, drizzle red wine sauce over and garnish with thyme sprigs, if you like.
8. PREPARE AHEAD Complete to end of step 4 the day before, cover and chill.

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