Savoy Cabbage Surprise Parcels

Introduction:

Surprise your guests with these delicious savoy cabbage parcels, showcasing our quality Welsh produce in a feast of vegetables. These impressive parcels make a great side dish or an easy starter that can be prepared ahead for any dinner party. With few ingredients, you can add or make changes to the stuffing to suit any meal. This recipe was created exclusively for us by chef Will Holland.

Ingredients:

• 1 Blas y Tir Savoy Cabbage
• Butter, for frying
• Sea Salt & Ground Black Pepper, for seasoning

Method

1. Remove the 4 of the outside larger leaves of the Savoy Cabbage whole and wash under cold water, before placing whole into a pan of boiling water.
2. Cook the large outside leaves whole for 5 minutes before plunging into a bowl of cold water to stop the cooking process.
3. In the meantime, remove the other leaves from the savoy. TOP TIP: Remove the ‘back bone’ of the cabbage by laying the leaves on a chopping board face down, bringing your knife along the ‘back bone’ to peel away the more coarse end (much like de-boning a fish).
4. Roughly chop the inner leaves and fry the sliced savoy cabbage in a frying pan in a small amount of butter, seasoning with salt and pepper. At this point you can add any additional flavours, vegetables or even meat of your choice.
5. Once the outer leaves have been cooled completely, remove from the cold water and dry with kitchen towel before laying on individual squares of cling film. The cling film has to be large enough to wrap the savoy cabbage into a parcel.
6. Once the inside mixture has been created to your tastes, place a spoon of cooked mixture to each large savoy leaf, before folding the leaves over to create a parcel, using the clingfilm to support the package and make a tight, sealed package.
7. Put the savoy parcels in the fridge, where you can even leave them overnight until needed.
8. Steam the parcels in the cling film for 5 minutes before serving immediately.

Top Tip

This is a great starter as it is so versatile and can be made hours, or even the day before an event. Add whatever you fancy inside (they’d be delicious stuffed with mushrooms & sage or herby mashed potatoes), then serve alone or with a small accompaniment. Will added a red wine jus for added extra depth of flavour, delicious!

This recipe comes to us from chef Will Holland, who was one of the youngest chef’s to win a Michelin star… before he was 30! You can find out more about Will by visiting the Great British Chefs website, here!