Loading Search Bar...
READY IN 1 hr
15 mins
Stuffed Whole Cabbage Recipe

Stuffed Whole Cabbage

Graham

Recipe by  

This is a great alternative to the traditional rolled stuffed cabbage leaves. It is easy to prepare and you can cook it in either a pressure cooker for 45 minutes or in a Dutch Oven for 1¼ hours. Stuffed Whole Cabbage is filled with seasoned ground meat and rice, then simmered in a vegetable stock until tender and perfect. Serve sprinkled with dill and Parmesan cheese for a hearty and healthy family meal.

      Preparation Time: 30 Minutes

      Cooking Time: 45 Minutes

Ingredients for Stuffed Whole Cabbage

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
Serves 6:
1 large
whole cabbage, such as savoy
1½ lb
minced (ground) sausage meat or beef
2 oz
basmati rice
1 clove
garlic
1 large
white onion
8 oz
ricotta cheese
3
vegetable stock cubes
1 tablespoon
vegetable oil
1 small bunch
parsley
1 small bunch
dill
 
salt and freshly-ground black pepper
1 oz
grated Parmesan

 

How to Cook Stuffed Whole Cabbage

  1. Add a beef or vegetable stock cube to 80cl (1½ pints) of hot water and allow to dissolve. Peel and finely chop the onion and the garlic. Add them to a pan with just a little butter or vegetable oil and soften for four or five minutes. Then add the rice and the stock. Stir and cover. Leave to cook gently for about 15 minutes until the stock has been absorbed by the rice.
  2. Mix the sausage meat (or minced beef) with the ricotta, the cooked rice mixture, and the chopped parsley and dill (reserve a little dill until later). Add salt and freshly ground black pepper to taste.
  3. Remove any damaged outer leaves from the cabbage, then place the whole cabbage, leaves down into a large pan of boiling water with a pinch of sea salt. Hold under the water for two to three minutes. Remove and run cold water over it to stop it from cooking. Drain off any water and lay the cabbage on a working surface.
  4. Carefully fold back the outer leaves, one by one until you arrive at the firm heart of the cabbage. Using a short, sharp knife, cut away the inner heart so you are left with the outer leaves still attached to the solid stem. (You can use the delicate inner leaves in a vegetable soup if you wish.)
  5. Fill the empty heart of the cabbage with the prepared stuffing. Fold over two (or three) leaves then add more stuffing down between each leaf before folding them carefully into the middle to recreate the original shape of the cabbage. Continue until all the stuffing us used up then, using fine string, tie the cabbage several times so that the leaves all stay in position. You want the cabbage to keep its shape during and after cooking.
  6. You can either use a large, round Dutch Oven or a pressure cooker. The cooking is the same, except that the length of cooking varies. Add a beef or vegetable stock cube to 50cl of hot water and allow to dissolve. Add to the cooking receptacle and bring to simmering. Add the cabbage (leaves up, stem down), cover and cook gently for 1¼ hours if using a Dutch oven or 45 minutes in a pressure cooker. (A large pan with a tight-fitting lid will work just as well as a Dutch Oven).
  7. Prepare a further 50cl of vegetable stock. After cooking, lift the cabbage from the pan and place in a shallow but wide dish. Stir the stock into the remaining juices in the pan and use as jus to go with the cabbage. Remove all the string from the cabbage. Sprinkle with finely chopped dill and grated Parmesan and take to the table. Serve by cutting out wedges onto the plates.


Graham GRAHAM'S HOT TIP:
If the rice doesn't absorb all the stock, pass through a sieve to drain excess stock.

Make sure to tie the stuffed cabbage well so that it keeps its shape while cooking.
 
GRAHAM'S WINE RECOMMENDATION: GrahamA good Saint-Estèphe like Château Morin compliments stuffed cabbage perfectly
Print Kitchen-Friendly View

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.


 Reviewer Logout
QUICK RATING
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...


Divine

Lovely

S'okay!

Hmmm!

C'mon!

Yaach!

Thank You... your feedback is important to us.
 
 

What To Eat Tonight

55 Cocktail Parties & Finger Buffets
55 Cocktail Parties & Finger Buffets

No need to scratch your head and wonder how to cater for that cocktail party or finger buffet. Just check out our great selection

83 Creative Cheese Dishes
83 Creative Cheese Dishes

Cheese is just so versatile and there are so many choices from hard Parmesan to soft Cream Cheeses. We have recipes to suit all tastes.

42 Dazzling Dessert Recipes
42 Dazzling Dessert Recipes

Desserts that will dazzle, from the most simple to the most elaborate. We have a choice that will please and amaze you and your guests.

Other Pork Recipes

Toasted Cheese and Ham Sandwich
Toasted Cheese and Ham Sandwich

Another very simple snack which looks as good as it tastes. The sandwich is transformed spreading butter on the outside of the bread before grilling,

Filet Mignon with Honey and Ginger (Tenderloin of Pork)
Filet Mignon with Honey and Ginger (Tenderloin of Pork)

Filet Mignon (tenderloin of pork) with Honey and Ginger has a sublime taste and will leave your guests screaming for more!

Pork Satay
Pork Satay

These little skewers of meat usually offered with peanut sauce are a popular dish. Walk down almost any street anywhere in Asia and you'll find them.

 

 
ALL RIGHTS RESERVED © 2024 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them.
up