This is how you pre-prepare stylish veg so you don’t have 3 pans boiling away on your hob at the last minute. A bit faffy but worth it.
| Prep Time | 30 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
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Ingredients
- 1 Savoy cabbage
- 1/2 large carrot
- 1/2 parsnip
- 1 stick celery
- 2 rashers bacon optional
- 1 tbl duck or goose fat or olive oil / butter
- 1 tsp fresh thyme leaves
Ingredients
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Instructions
FOR THE CABBAGE LEAVES
- Carefully remove 4 large leaves from the cabbage. Cut out the stalks. Blanch in boiling water for 1 minute, then refresh in cold water. Shred another 2 leaves (minus stalk) and blanch. Drain well.
FOR THE VEGETABES
- Cut the carrot, parsnip and celery into fine dice, about 1.4 cm. Cut the bacon into small pieces.
- Fry the bacon (if using) in duck/goose fat or oil/butter until starting to crisp. Add the garlic and thyme leaves, and stir for a minute. Add the remaining vegetables and cook for 3-4 minutes. They should still have some bite. Add the blanched cabbage strips for the last minute.
- Remove from the pan, drain, and allow to cool completely.
ASSEMBLING THE BUNDLES
- Lay a whole blanched cabbage leaf on a square of clingfilm. Place a good spoonful of the mixed vegetables in the centre. and carefully wrap the cabbage leaf around. Bring up the clingfilm on each side and twist to form a tight ball with a clingfilm "wick". Repeat to form 4 bundles. The "wick" should hold it all together and make it easy to cut open later, but if it doesn't hold put a second piece of clingfilm round each bundle.
- The prepared bundles can be stored overnight in the fridge.
COOKING THE BUNDLES
- Place the wrapped bundles in a steamer and steam for 10 minutes before serving. Allow a couple of minutes to unwrap the bundles - they should hold together! Arrange on the plate seam side down.
Recipe Notes
You can add onion or shallot, or garlic if appropriate.
You can use olive oil and miss out the bacon for a vegetarian version (season with salt before wrapping).