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READY IN 1 hr
30 mins
Whole Stuffed Cabbage Recipe

Whole Stuffed Cabbage

Graham

Recipe by  

A true delight. Stuffed cabbage may just be the ultimate comfort food. A slowly cooked, savoury cold weather dish to warm the heart. We all have a fondness for the dishes we grew up with, and the way our parents or grandparents cooked them. Often, we find ourselves wishing that our grandparents had written their family recipes down. After they’re gone, we struggle to capture that traditional flavour, the one we remember so well from our childhood. Stuffed cabbage is one of those recipes. So here's one that our own children and grandchildren rave over and have demanded time and again.

      Preparation Time: 30 Minutes

      Cooking Time: 1 Hour

Ingredients for Whole Stuffed 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
Round, green-leaf cabbage
1¼ lb
Sausage meat
7 oz
Ricotta cheese
1 clove
Garlic
2 oz
Basmati rice
1¾ pints
Vegetable stock (from cubes)
1 tablespoon
Olive oil
1 small bunch
Fresh parsley
3 sprigs
Dill
1 knob
Butter
2½ pints
Water
1 heaped tablespoon
Grated Parmesan
 
Salt & freshly-ground black pepper

 

How to Cook Whole Stuffed Cabbage

  1. Peel and finely chop the garlic and the onion. Cook gently in a little oil for about five minutes to soften. Add the rice along with the vegetable stock. Mix, and cover. Leave to cook for 15 minutes on a medium heat. When the rice is soft, drain and set aside.
  2. Remove any damaged outer leaves from the cabbage. Place the whole cabbage into a large pan of boiling salted water for about 2-3 minutes. Drain and plunge into cold water. Gently move aside the outer leaves (do not detach) and take out the heart of the cabbage with a knife.
  3. Mix the sausage meat with the ricotta, the parsley (chopped), the cooked rice and season with salt and freshly ground black pepper.
  4. Fill the hollowed out centre of the cabbage with the meat mixture. Cover with the first layer of inner leaves and add more stuffing mix between each layer of leaves, folding into the middle as you proceed. When done, it should still resemble a whole cabbage.
  5. Tie the cabbage with fine string so that no leaves will come loose during cooking
  6. In a large pan or casserole dish, melt the butter over a medium heat and place the stuffed cabbage on top. Cook gently for five minutes then add 300ml (½ pint) of water. Cover and leave to cook for 40 minutes on medium heat.
  7. Take out of the pan and remove the string. Now serve, seasoned with the cooking juices, and sprinkled with dill and grated Parmesan.


Graham GRAHAM'S HOT TIP:
Serve simply with Creamed potatoes or Potato and Pea nests.
 
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