Cabbage and walnut mould

1 servings

Ingredients

Quantity Ingredient
1 large Savoy cabbage
2 tablespoons Olive oil
2 cloves Garlic, crushed
7½ gram Broken walnuts
170 grams Feta cheese, crumbled
2 Eggs, beaten
Sea salt and freshly ground black pepper

Directions

SOURCE: TASTE

Take off the outside leaves of the cabbage (cut out and throw away the thick spines) and blanch. Slice the rest of the cabbage and stir fry in the olive oil and garlic for a moment, so that it is reduced in bulk but still crunchy. Throw it into a bowl and add the walnuts, feta cheese and beaten eggs, mix thoroughly and add seasoning.

Butter a souffle dish, line the bottom and sides with the cabbage leaves and spoon in the walnut mixture. Cover with greaseproof paper, place in a preheated oven 220C for ½ hour or until it has risen. Take out and leave to settle for 5-10 mins, then unmould while it is still warm and serve at once with porcini sauce (See Recipe for Porcini Sauce).

Submitted By SHERREE JOHANSSON On 04-08-95

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