Hash of Oxtail in Cabbage Leaves
Ingredients
- 12 oz cooked oxtail
- 3 shallots. peeled and finely chopped
- 2 tbsp walnut oil
- 1 1/3 cup mushrooms chopped or thinly sliced
- 1/2 cup full-bodied red wine
Instructions
- 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.
- Meanwhile, reduce the remaining broth to make a gravy, adding some chopped parsley or chervil if you wish, and season to taste.
- Turn the stuffed cabbage out on to heated dinner plates and pour the gravy over them.
Calories: 318 kcal
Carbohydrates: 5 g
Protein: 28 g
Fat: 18g
Saturated Fat: 5 g
Cholesterol: 94 mg
Sodium: 170 mg
Potassium: 202 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 1 IU
Vitamin C: 2 mg
Calcium: 27 mg
Iron: 4 mg