Walnut and Cabbage Moulds

Preparation info

    • Difficulty


    • Ready in

      25 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

A perfect marriage of flavours that looks mouthwatering when tucked inside a handsome savoy cabbage. Serve with aubergine/eggplant and pepper sauce.


  • 1 medium savoy cabbage
  • 175 g/6 oz parsnips, peeled and sliced
  • 175 g/6 oz/ cups walnuts, coarsely chopped
  • 225 g/8 oz/1 cup cottage or curd cheese
  • 100 g/4 oz/½ cup Quark, puréed cottage cheese or plain yoghurt
  • 1 large egg, hard-boiled and chopped
  • 25 g/1 oz/¼ cup Parmesan cheese, grated seasoning to taste


    Wash the cabbage and remove outer leaves as necessary. Plunge into a pan of boiling water and blanch for 2 minutes, then drain well. Boil the parsnips until soft then chop roughly. Mix well with the remaining ingredients. Pre-heat the oven to 200°C/400°F/Gas mark 6. Open out as many of the outer cabbage leaves as possible to provide pockets for the stuffing. Then, using a small sharp knife, very carefully remove the centre leaves of the cabbage, taking care not to damage the base. Fill the centre and the outer leaves with the parsnip mixture. Wrap the cabbage in foil or place in a roasting bag and bake for about 45 minutes or until the cabbage feels tender when pierced with a skewer and the filling is firm.