12 oz (340 g) cooked oxtail
2 or 3 shallots., peeled and finely chopped
2 tbsp walnut oil
1 1/3 cup (100 g) mushrooms, chopped or thinly sliced
1/2 cup (6 tbsp) 75 ml full-bodied red wine
1. Mixture, folding in the overlapping leaves to close the parcel neatly. Stand the moulds on a baking tray and put in a preheated oven at 180°C/350°F, gas mark 4 for 15-20 minutes.
2. Meanwhile, reduce the remaining broth to make a gravy, adding some chopped parsley or chervil if you wish, and season to taste.
3. Turn the stuffed cabbage out on to heated dinner plates and pour the gravy over them.