Stuffed Cabbage #2

Stuffed Cabbage #2

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Servings: 4
Calories: 106


  • 8 medium Savoy cabbage leaves

for the filling:

  • 2 oz cooked long grain rice
  • 1 tbsp sultanas
  • 2 to matoes skinned, deseeded and chopped
  • 1 oz blanched almonds chopped
  • 2 tbsps fresh chopped parsley
  • squeeze of lemon juice
  • 5 floz chicken stock

to garnish:

  • tomato sauce recipe


  • Blanch cabbage leaves for 2 minutes, trim thick stalk bases.
  • Mix all filling ingredients (not stock).
  • For the cabbage parcels, blanch the leaves in boiling water for 2 minutes. Plunge into cold water and drain. Cut away the thick stalk. Put a heaped tbsp of the filling in the centre of each leaf. Fold over the base, then each side and roll up tightly.
  • Place rolls, snugly, in a buttered dish.
  • Pour over chicken stock, cover with foil and cook in a moderately hot oven Mark 5 (190°C) 375°F for 20 minutes.
Calories: 106 kcal
Carbohydrates: 14 g
Protein: 4 g
Fat: 4g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 1 mg
Sodium: 64 mg
Potassium: 409 mg
Fiber: 2 g
Sugar: 6 g
Vitamin A: 860 IU
Vitamin C: 26 mg
Calcium: 73 mg
Iron: 1 mg
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