Yoghurt & Red Cabbage Pie

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8 or 10 cabbage leaves
4 shallots, finely chopped
4 tbsp olive oil
25g pine nuts, lightly toasted
400 gr plain yogurt
2 tbsp finely chopped parsley
10 dried apricots chopped coarsely
5 table spoons rice flour
1½ tbsp dry breadcrumbs
Salt and black pepper

Heat the oven to 190C/375F/gas mark 5. Boil water, add 1/2 teaspoon vinegar to avoid the smell, add the cabbage leaves, leave for 10 minutes, then remove and dry with a tea towel. Trim off and discard the bit of hard stem at the base of each leaf.

Sauté the shallots in a tablespoon of oil for about eight minutes, until light brown, and set aside to cool.

Take a shallow ovenproof dish, and cover its base and sides with the leaves – let them hang over the edge. Liberally brush the leaves with the olive oil.

In a bowl, mix the shallots, pine nuts, yogurt,apricot and herbs, and season, then stir in the rice flour until you have a homogenous paste. Spread this evenly over the leaves on the bottom of the dish, then fold over the overhanging leaves so they cover the edges of the filling. Use the remaining leaves to cover the filling completely, then brush with the remaining butter and oil mix. Scatter breadcrumbs on top and drizzle with the remaining oil.

Bake for 40 minutes, or until the leaves crisp up and the breadcrumbs turn golden brown. Remove, leave to cool for at least 10 minutes, then cut into wedges. Serve warmish or at room temperature.

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