Instructions: To make the stuffing roughly chop the mushrooms and cashew nuts and finely chop onions.

Melt the butter in a frying pan on the boiling plate add the mushrooms and onions stir once then fry briskly without stirring until golden and until the moisture has evaporated.

Mix in the chopped parsley cashew nuts and breadcrumbs.

Leave to cool then stir in the beaten eggs and seasoning mixing well.

Cover and set aside.

To make the timbales place the cabbage in a large pan of boiling water.

Bring to the boil; simmer on the simmering plate until outside leaves have softened enough to be eased away.

Lift the cabbage out of the pan; set aside reserving the water.

Remove the three outer leaves and boil them for a further 34 minutes; place in a bowl of cold water.

Quarter the reserved whole cabbage and remove the core.

Take 700g and remove any heavy central vein from the leaves; discard.

Shred the leaves very finely cover and set aside.

Line six 150ml pudding moulds with microwave cling film.

Drain the whole cabbage leaves and cut in half either side of the central vein.

Discard the vein. Use the leaves to line the moulds. Fill with stuffing mixture and cover with foil.

Place in a large roasting tin; pour in enough warm water to come halfway up the sides of the moulds.

Cook on the grid shelf on the floor of the roasting oven for 20 to 25 minutes or until just set to the centre.

Cook on the second runners of the bakingoven for 30 to 35 minutes or until just set to the centre.

Meanwhile finely chop the onions.

Melt the butter in a pan add the onion and cook on the simmering plate until soft.

Mix in the reserved shredded cabbage vinegar salt and pepper.

Cook stirring for 23 minutes on the boiling plate then cover and transfer to the simmering oven for 20 to 30 minutes or until beginning to soften To make the sauce place sugar and red wine vinegar in a small pan.

Cook on the simmering plate until sugar has dissolved bring to the boil and cook to a rich caramel.

Pour in the wine reduce by half add lemon juice to taste and season.

Cool.

Turn out the timbales spoon shredded cabbage on top drizzle red wine sauce over and garnish with thyme sprigs if wished.

This impressive dish is an ideal alternative to turkey for vegetarian guests at christmas. If you make double the quantity of stuffing half can be used to stuff the turkey for meat eaters.

Serves 6

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