Cabbage And Pasta Mould -

Cabbage And Pasta Mould

Serve as an impressive dish for family or friends. Quick and easy to prepare, your guests will certainly be impressed.

Ingredients

175g/6oz dried wholewheat macaroni
Dash of olive oil, plus extra for greasing
175g/6oz small cauliflower florets
275ml/½pt tomato sauce
15g/½oz freshly grated Parmesan cheese
50g/2oz grated mature Cheddar cheese
2tbsp chopped fresh parsley
Salt and freshly ground black pepper
5 large savoy cabbage leaves, stalks removed
Fresh herbs, to garnish

Details

Serves: 4

Method

Bring a large saucepan of water to the boil and add the macaroni with a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain and set aside.

Meanwhile, blanch the cauliflower florets in boiling water, drain and place in a bowl.

Stir in the macaroni, Tomato Sauce, Parmesan and Cheddar cheeses, chopped parsley and season with salt and freshly ground black pepper. Allow to cool completely.

Preheat the oven to 180°C/350°F/Gas Mark 4. Blanch the cabbage leaves in boiling water, then drain and rinse under cold running water immediately. Pat dry with absorbent kitchen paper, then use to line a 1.1 litre/2pt greased pudding basin, over­lapping the leaves and covering the base. Allow the leaves to hang over the sides of the basin.

Spoon the cool pasta mixture into the prepared basin, pressing down firmly with the back of the spoon. Fold the overhanging leaves over the top to encase the pasta filling. Cover the top of the basin with greased aluminium foil and bake in the centre of the oven for about 25-30 minutes. Leave to stand for 10 minutes before inverting on to a serving plate. Garnish with fresh herbs and serve.

Related food category:

• Pasta and Noodles