12 oz (340 g) cooked oxtail
2 or 3 shallots., peeled and finely chopped
2 tbsp walnut oil
1 1/3 cup (100 g) mushrooms, chopped or thinly sliced
1/2 cup (6 tbsp) 75 ml full-bodied red wine
2 or 3 shallots., peeled and finely chopped
2 tbsp walnut oil
1 1/3 cup (100 g) mushrooms, chopped or thinly sliced
1/2 cup (6 tbsp) 75 ml full-bodied red wine
method
1. Mixture, folding in the overlapping leaves to close the parcel neatly. Stand the moulds on a baking tray and put in a preheated oven at 180°C/350°F, gas mark 4 for 15-20 minutes.
2. Meanwhile, reduce the remaining broth to make a gravy, adding some chopped parsley or chervil if you wish, and season to taste.
3. Turn the stuffed cabbage out on to heated dinner plates and pour the gravy over them.
2. Meanwhile, reduce the remaining broth to make a gravy, adding some chopped parsley or chervil if you wish, and season to taste.
3. Turn the stuffed cabbage out on to heated dinner plates and pour the gravy over them.
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