Walnut and Cabbage Moulds

Name: Walnut and Cabbage Moulds
Prep time: 25 min
Total time: 25 min
Ingredients: 25 g/1 oz/¼ cup Parmesan cheese, grated seasoning to taste; 100 g/4 oz/½ cup Quark, puréed cottage cheese or plain yoghurt; 1 large egg, hard-boiled and chopped; 225 g/8 oz/1 cup cottage or curd cheese; 1 medium savoy cabbage; 175 g/6 oz parsnips, peeled and sliced; 175 g/6 oz/1½ cups walnuts, coarsely chopped

Preparation info

Difficulty
Easy
Ready in
25 min

Appears in

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.

Ingredients

1 medium savoy cabbage
175 g/6 oz parsnips, peeled and sliced

Lunch
Dinner
Starter
Gluten-free
Vegetarian
Winter

Method

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