Cabbage and Ham Rolls

Cabbage and Ham Rolls

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Servings: 4
Calories: 460


  • 1 large Savoy cabbage
  • 10 oz finely chopped lean roast pork
  • 4 oz chopped cooked ham
  • 3 oz Italian coppa or Westphalian ham finely chopped
  • 2 oz grated hard cheese
  • 1 egg
  • 1 clove garlic finely crushed
  • 2 tbsp finely chopped parsley
  • 3 tbsp bechamel sauce
  • 1 small onion finely chopped
  • 1 1/2 oz streaky bacon finely chopped
  • nutmeg
  • 3 sage leaves
  • 3 1/2 floz dry white wine
  • butter salt and pepper


  • Select the largest undamaged cabbage leaves, wash them and blanch one at a time in a large saucepan of boiling salted water for 2 minutes; spread out with the greener, inner side facing downwards on a chopping board and use a small, sharp pointed knife to cut out the centre rib neatly.
  • Prepare 30 leaves in this way.
  • 3 .Mix all the ingredients for the stuffing together in a large mixing bowl, adding them in the order listed above, finishing up with the bechamel sauce. The mixture should be moist but firm enough to hold its shape.
  • Season with salt, pepper and nutmeg to taste. Mould by hand into oblong rissole shapes and wrap these in the cabbage leaves, placing the stuffing on the greener, smoother side of the leaves and rolling up into neat parcels, closed at both ends. You may need more than one leaf to completely enclose the stuffing; secure with wooden cocktail sticks.
  • Fry the onion, bacon and sage leaves in the butter in a wide non-stick frying pan until the onion is soft; add the cabbage rolls in a single layer and fry over a moderate heat for a few minutes. They should be very lightly browned on both sides.
  • Sprinkle the wine all over them, cover tightly and turn down the heat to very low. Simmer for 25 - 30 minutes. Serve with creamed potatoes.
Calories: 460 kcal
Carbohydrates: 30 g
Protein: 29 g
Fat: 24g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 124 mg
Sodium: 1230 mg
Potassium: 651 mg
Fiber: 6 g
Sugar: 19 g
Vitamin A: 703 IU
Vitamin C: 89 mg
Calcium: 252 mg
Iron: 3 mg
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