Red cabbage parcels with macadamias, mushrooms and chestnuts

Makes about 12 parcels, to serve four

• 180g pre-cooked chestnuts
• 100g macadamia nuts
• 400g chestnut mushrooms
• 150g bulgar wheat
• 0 Olive oil
• 2 red onions
• 2 cloves garlic
• 0 Salt
• 1 red cabbage
• 300g vegan stock
• 1.5 tbsp
• 0 lemon juice
• 1 large handful parsley leaves
• 1 large handful mint leaves

Step 1
The parcels can be made in advance and braised ahead of serving, then drizzle over the herby, lemony oil at the last minute, to add some spark and twinkle.

Step 2
Serve with salad leaves or roast vegetables.

Step 3
Heat the oven to 180C/350F/gas mark 4.

Step 4
First, prepare the stuffing.

Step 5
Put the chestnuts and 100g macadamias in a food processor and pulse until chopped.

Step 6
Break in the mushrooms and process again until finely chopped (don’t over-process, or the mushrooms will turn to mush).

Step 7
Put the bulgar in a bowl, pour over 250ml just-boiled water, cover with clingfilm and set aside.

Step 8
Heat four tablespoons of oil in a frying pan on a medium flame and, when hot, add the onions and cook, stirring, for 10 minutes, until soft and sweet.

Step 9
Add the garlic, cook for another five minutes, then add the blitzed nut and mushroom mixture, the bulgar wheat and a teaspoon and a half of salt.

Step 10
Cook on a medium heat, stirring occasionally, for six to eight minutes, until all the moisture evaporates, then turn off the heat.

Step 11
Put a pan of water big enough comfortably to hold the whole cabbage on to boil.

Step 12
When the water is boiling, drop in the cabbage and simmer for 15-20 minutes (the water will turn blue).

Step 13
When the outer leaves start to fall away, lift the cabbage from the water; leave the water gently simmering.

Step 14
When the cabbage is cool enough to handle, gently pull away the leaves.

Step 15
They should be cooked enough to be pliable enough to roll; if they are not, pop them back in the simmering water for a couple of minutes, to soften further.

Step 16
Repeat until you run out of leaves.

Step 17
Spoon two or three tablespoons of the stuffing mixture in the centre of each cabbage leaf, tuck in the sides, then roll towards the outer edge, to create a neat cylinder.

Step 18
Place the parcel seam side down in a heavy oven dish, and repeat with the remaining leaves and stuffing.

Step 19
Brush the parcels all over with oil, pour in the stock and bake for 40 minutes.

Step 20
While the cabbage is cooking, make the herb and nut oil.

Step 21
Put the remaining 30g macadamia nuts on an oven tray and roast for five minutes, until pale gold, then leave to cool.

Step 22
Put six tablespoons of oil in a bowl, add the lemon juice, parsley, mint and a third of a teaspoon of salt.

Step 23
Finely chop the cooled nuts, add to the bowl and mix.

Step 24
To serve, drizzle the herb oil over the hot cabbage parcels when they come out of the oven.