Christmas Cabbage Parcels from Mike at Mogfood.
19th December 2012
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Cabbage Parcels

Cabbage Parcels Cooking at Christmas can be daunting, especially when you have a lot to do for a lot of people and you don't want to be stuck in front of the stove all day.

These Cabbage Parcels make things a whole lot easier.

You can make them a couple of days in advance and just reheat them when you are ready to serve them.

For vegetarians you can replace the bacon with finely sliced onion.

Serves 4-6

Ingredients

  • 1 Savoy Cabbage
  • Butter
  • 4 Rashers Streaky Bacon, cut into Lardons
  • 2 Cloves Garlic, Finley diced/crushed.

 

Method

Take the outside leaves from the cabbage and cut out the thick stalk. Put into a pan of boiling, salted water for about 3 minutes, until just soft. Remove from the water and cool under cold water to stop them cooking.

Next finely shred the cabbage, removing any of the thick stalk and boil for 5 minutes until just cooked and cool under cold water.

Heat a frying pan and add a knob of butter. When foaming add the bacon and cook until crisp.

Add the garlic and cook for a minute before adding the shredded cabbage. Cook for about 2 minutes and remove from the heat.

Lay out a sheet of cling film on a board and place a cabbage leaf on it. You will need to twist it slightly to close the gap made when removing the stalk.

Add a spoon of the bacon mixture in the middle and fold it up. To do this take the bottom of the cabbage leaf and fold it over the mixture, pull in each side and then roll it over. Like you would a fajita.

Roll the cling film around it and tighten be twisting the sides. When these are done you can put them in the fridge until ready to serve.

To reheat put them in boiling water with the cling film still on for 5 minutes. Drain well, remove the cling film and serve.

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