Chestnut and mushroom stuffed cabbage parcels

[Guest guest]

Chestnut and mushroom stuffed cabbage parcels

 Serves 8

Preparation time30 minutes - 1 hour

Cooking time 10-30 minutes

Ingredients

For the cabbage parcels

400g/14oz fresh chestnuts or 200g/7oz vacuum-packed chestnuts

3 fresh bay leaves (if using fresh chestnuts)

50g/2oz dried porcini mushrooms

16 outer leaves of savoy cabbage (from 2 heads of cabbage)

6 tbsp olive oil

1 large onion, finely chopped

1 garlic clove, finely chopped

400g/14oz button mushrooms, sliced

salt and freshly ground black pepper

115g/4oz fresh white breadcrumbs (not too fine)

50g/2oz parmesan cheese, finely grated

1 pinch freshly grated nutmeg

2 tbsp finely chopped fresh parsley

2 tbsp finely chopped fresh marjoram or fresh thyme

2 free-range eggs, beaten

50g/2oz toasted hazelnuts, coarsely chopped

For the sauce

75g/3oz butter

20g/¾ oz plain flour

120ml/4fl oz white wine

120ml/4fl oz soured cream

salt and freshly ground black pepper

Method

1. If using fresh chestnuts, drop the chestnuts into a pan of boiling salted

water, add the bay leaves and simmer for 40 minutes, until tender. Drain and

when they are cool enough to handle, peel them, coarsely chop and place in a

bowl. If using vacuum-packed chestnuts, chop or crumble and place in a bowl.

(The taste of fresh chestnuts is superior to vacuum-packed, so try to use fresh

if time permits.)

2. Preheat the oven to 240C/465F/Gas 9.

3. Meanwhile, put the porcini mushrooms into a bowl, cover with lukewarm water

and leave to soak for 30 minutes. Then scoop out the mushrooms, squeeze out the

excess liquid, and finely chop. Strain the soaking liquid through a fine sieve

and reserve.

4. Bring a large pan of salted water to the boil. Cut out the hard stalks from

the centre of each cabbage leaf, drop them into the boiling water and cook for

2-3 minutes until just tender. Drain and refresh them under running cold water.

Set aside.

5. Heat the olive oil in a pan, add the onion and the garlic and fry gently

until soft and lightly golden. Add the fresh mushrooms and the chopped porcini

and fry gently for a further 3-4 minutes. Season, to taste, with salt and

freshly ground black pepper.

6. Place the breadcrumbs, cheese, nutmeg, parsley and marjoram or thyme into a

bowl with the beaten eggs and plenty of salt and freshly ground black pepper.

Mix together, then stir into the onion and mushroom mixture. Add the chestnuts

and toasted hazelnuts and add salt and freshly ground black pepper if necessary.

7. To make the parcels, take one cabbage leaf and spoon two heaped tablespoons

of the chestnut and mushroom mixture into the centre. Cover with another leaf

and tuck the edges under the filling. Bring the sides of the bottom leaf up over

the top and tie into a parcel with kitchen string. Repeat with the remaining

leaves.

8. Place the cabbage parcels side by side on a large, well-oiled baking tray,

cover with foil and tuck in well at the edges. Bake for 15 minutes.

9. Meanwhile, for the sauce, melt the butter in a pan, stir in the flour and

cook for a few seconds. Then take the pan off the heat and gradually stir in the

wine and a little of the reserved porcini soaking liquid.

10. Return to the heat and bring to the boil, stirring. Leave to simmer for five

minutes, adding a little more of the porcini soaking liquid until you have a

sauce with a good consistency. Stir in the soured cream and add salt and freshly

ground black pepper to taste. Serve with the cabbage parcels.

Recommended wines: modern-style Chianti or mature Rioja Reserva