I remember my Mum and I being amazed when my niece Sabrina announced, at about 19, that she would probably always be too busy to peel potatoes. I have always felt rather like that about stuffing things, be they mushrooms, vine or cabbage leaves. How times change! Staying with Beeny in January I was treated to a German classic of sausage meat stuffed cabbage leaves in a creamy mushroom sauce with, yes, peeled potatoes! After a glorious warm spell of weather, even in Orkney, I was delighted to have some large spring cabbage leaves crying out to be stuffed on a very cold June day. It just had to be a local haggis that was going into them…
Print the recipe here
• 1 haggis – ours was from Fletts and weighed about 450g
• 4 large cabbage leaves
• 1 onion or 2 shallots
• 125g mushrooms
• 1 tbsp olive oil
• 1/2 tsp caraway seeds
• 350ml water
• 1-2 tbsp French or German mustard
• 2-3 tbsp double or soured cream
1. Preheat the oven to gas mark 4, 180C. Loosely wrap the haggis in cooking foil, place on an ovenproof plate and bake for 45 minutes.
2. Trim the thickest part of the stalks away from the cabbage leaves. Place the leaves in a large bowl and cover with boiling water from the kettle. Leave for 5 minutes, then drain and refresh in cold water.
3. Finely chop the onion or shallots and slice the mushrooms. Heat the oil in a covered sauté pan, add the prepared veg with the caraway seeds and cook, covered, over a low heat for 5-6 minutes, stirring once or twice.
4. Remove the haggis from the oven and unwrap it. Carefully pierce it with a sharp knife then cut the casing and scoop out the contents. Lay the cabbage leaves out flat and place a large spoonful of haggis in the centre of each leaf. Fold the sides in over the filling, then fold the stalk end over and roll up. Tie each cabbage parcel neatly with string or hold in place with cocktail sticks. I used about 2/3 of the haggis in 4 cabbage rolls and that was a filling meal for 2.
5. Add the water and mustard to the onions with some seasoning and bring to the boil. Add the cabbage leaves and cook gently, uncovered, for 20-25 minutes, turning once.
6. Remove the cabbage leaves and add the cream to the remaining sauce. Simmer for 2-3 minutes.
7. Carefully cut and/or remove the string or cocktail sticks from the cabbage parcels and place on warmed serving plates. Taste the sauce and season as necessary then spoon over the stuffed leaves. Serve with boiled potatoes – peeled or not!
• This is a much more straight forward recipe to prepare than it might sound so do give it a try.
• I didn’t have fresh mushrooms so used dried, soaked in boiling water for about 20 minutes. I then used the soaking water for the sauce.
• Remember Bridget Jones and remember to keep natural butchers string for cooking! If you haven’t got any then wooden cocktail sticks or toothpicks will do. (Bridget used coloured plastic string…)
• I had left-over haggis – and potatoes, which got fried up the next lunchtime with some radishes from the garden and served with dressed salad leaves – it was delicious.
• If you only have small leaves then you’ll make lots of smaller parcels – quite honestly, big leaves are easier!