Skirlie stuffed savoy cabbage – total comfort food

skirlie stuffed savoy cabbage-6

I’m on a bit of a veg kick at the moment, when I’ve got loads of work on I tend to cut out meat, pasta and potatoes as I find it gives me much more energy and focus. Every Sunday, if I’m home, I head to my local car boot sale to buy the week’s veg from Maureen and Bridget. I’ve spoken of these two wonderful ladies quite often on here, they live just over the border in Lincolnshire and Bridget grows the most impressive veg and Maureen is the queen of pies, fruit vinegars and lemon curd.

The weather is dreary and wet today which leaves me craving comfort food. Off I went as usual in the driving rain to get my veg and came back with a mountain for less than £10: purple cauliflower, romanesco cauliflower, cavelo nero, green and purple kale, red cabbage, purple sprouting broccoli, bunched carrots and tops (the tops make excellent pesto), green tomatoes and a net containing about 12 onions. You can also buy 15kg bags of local spuds for £3, these are vegetables of the highest quality picked just the day before and at a fraction of the cost from any supermarket/greengrocer/market trader.

Piles of incredible veg grown just a few miles away for less than £10

Piles of incredible veg grown just a few miles away for less than £10

My wonderful friend Ben Jackson told me about skirlie early this year when he was round recording Food Friday one morning. His grandmother would make it when roasting a chicken. It took me ages to track down the pinhead oatmeal, I finally stumbled across it in the butchers in Sturminster Newton in Dorset, huzzah! Never one not to make up my own recipe I turned it into a kind of rich oatmeal risotto using chicken fat and stock from the previous day’s roast chicken and instantly fell in love.

Skirlie purists look away now as this is my version and it’s the ultimate comfort food.

chicken fat skirlie

My chicken fat skirlie that made me fall in love with it

Ingredients:

For the skirlie:

  • 50g unsalted butter
  • 2 white onions, diced
  • 3 cloves garlic, chopped
  • 250g pinhead oatmeal (it HAS to be pinhead)
  • 50ml cream sherry
  • hot chicken stock (or veg if you want a veggie version)
  • salt and pepper
  • 1 tsp dried thyme
  • pinch dried chilli flakes
  • 2 tsp dried porcini powder (blitz dried porcini in a coffee grinder)

8 large savoy cabbage leaves

For the béchamel: (approx measures)

  • 50g unsalted butter
  • 40g plain flour
  • 400ml milk
  • 1 tsp dried onion granules
  • 1 tsp dried garlic granules
  • 2 tsp dried porcini powder
  • few gratings fresh nutmeg
  • salt and pepper
  • 2 handfuls finely grated strong cheddar cheese

skirlie stuffed savoy cabbage

Method:

  1. Preheat your oven to its hottest setting. Blanch the cabbage leaves in boiling water, a few at a time to soften them, if the stalk is very thick at the base cut this out. Leave them to cool.
  2. In a saucepan combine the butter, onion and garlic and cook gently just to soften, don’t colour. Add the pinhead oatmeal and stir well to make sure the butter coats everything.
  3. It’s basically like making a risotto now, add the sherry and some hot stock and stir,once that is absorbed add some more stock and repeat until you can drag a spoon through the mixture and it leaves a trail on the bottom. Add the thyme and seasoning and porcini powder, stir well. You want the oatmeal to still have a bit of bite to it rather than be completely soft. Once it reaches that point simply turn off the heat and leave it to cool a bit whilst you make the sauce.
  4. Make the béchamel sauce. Melt the butter, add the flour and stir, cook for a couple of minutes then whisk in the milk, keep stirring and cooking until thickened then add the rest of the ingredients and cook for a further minute whilst stirring.
  5. To assemble take a cabbage leaf and a big dollop of skirlie and make a little parcel by folding over the top, then tuck in the sides and roll the whole thing up. Put in a roasting tray, repeat with the rest. Spoon over the sauce, grate over some extra cheese then roast until the sauce and cheese starts to turn golden.
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11 thoughts on “Skirlie stuffed savoy cabbage – total comfort food

  1. Hazel says:

    Skirlie is a Scottish dish, I’ve turned it into a kind of oat risotto, it really is ace, you just need to track down that elusive pinhead oatmeal!

  2. Hazel says:

    It absolutely has to be pinhead otherwise it will just be mush, the pinhead is a hard, nutty very unrefined oat so it keeps its texture.

  3. mostlynoodles says:

    I was looking for inspiration for a Burns dinner and stumbled across your blog and this recipe. It all looks great. Healthier and delicious – can’t wait to serve it to the crowds!

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