Cabbage and Pumpkin Timbales Recipe

Ingredients

Serve 4-8

• 8 whole Savoy cabbage leaves

• 1 lb/500 g floury potatoes, peeled

• 10 oz/300 g pumpkin, seeded and diced

• 7 oz/200 g leeks, finely sliced

• 4 tbsp butter

• 2 tbsp extra-virgin olive oil

• 3 tbsp finely chopped parsley

• salt and freshly ground black pepper to taste

Method:

1. Cook the cabbage leaves in a large pot of salted, boiling water for 3-4 minutes, or until tender. Drain and use a rolling pin to flatten them.

2. Oil 8 small timbale molds and line with a cabbage leaf. Cook the potatoes in a large pot of salted, boiling water until tender. Drain and chop finely.

3. Cook the pumpkin and leeks in a large pot of salted, boiling water until tender. Drain.

4. Preheat the oven to 400°F/200°C/gas 6. Warm a large roasting pan filled with 2 inches (4 cm) of water in the oven. 

5. Sauté the potatoes, pumpkin, and leeks in the butter and oil in a large frying pan until browned. Add the parsley. Season with salt and pepper.

6. Fill the molds with the vegetable mixture. Fold any excess cabbage leaf over the top. Place the molds in the pan.

7. Bake for 30 minutes. Turn out onto serving dishes and serve hot.