Stuffed Cabbage Leaves

Stuffed Cabbage Leaves

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Servings: 4
Calories: 352


  • 8 large cabbage leaves
  • fat for greasing

for the stuffing

  • 1 medium-sized onion
  • 1 tbsp oil
  • 14 oz minced beef
  • 14 oz canned tomatoes
  • 2 tsp cornflour
  • 1 tbsp Worcestershire sauce
  • 1/4 tsp dried mixed herbs
  • 1 tbsp chopped parsley
  • salt and pepper

for the sauce

  • juice from the canned tomatoes
  • 1 tbsp concentrated tomato puree paste
  • 4 tsp cornflour
  • a pinch of sugar
  • salt and pepper


  • Remove the thick centre stems from the cabbage leaves, blanch in boiling water for 2 minutes, and drain thoroughly.
  • Make the stuffing (see below).
  • Divide the stuffing between the cabbage leaves and roll up, folding over the edges of the leaves to enclose the meat completely.
  • Place in a greased, shallow ovenproof dish, cover with foil, and bake in a fairly hot oven, 190°C, gas mark 5, for 20 minutes.
  • Prepare the sauce (see below) while the cabbage leaves are cooking.
  • Pour the sauce over the cabbage leaves just before serving.

to make the stuffing

  • Skin and chop the onion finely.
  • Heat the oil in a pan and fry the onion gently for 5 minutes.
  • Add the beef and cook, stirring until the beef has browned.
  • Drain the tomatoes and reserve the juice.
  • Add the tomatoes to the meat mixture.
  • Blend the cornflour with the Worcestershire sauce and stir into the meat mixture with the herbs and seasoning.
  • Cover and simmer for 20 minutes, stirring occasionally.

to make the sauce

  • Blend the reserved juice from the tomatoes with the tomato puree and make up to 250 ml with water.
  • Blend the cornflour with 1 tbsp of the sauce.
  • Pour the rest of the sauce into a pan and bring to the boil.
  • Pour in the blended cornflour and bring to the boil, stirring all the time, until the sauce has thickened.
  • Add the sugar and season to taste.
Calories: 352 kcal
Carbohydrates: 16 g
Protein: 20 g
Fat: 24g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 70 mg
Sodium: 247 mg
Potassium: 790 mg
Fiber: 3 g
Sugar: 7 g
Vitamin A: 502 IU
Vitamin C: 29 mg
Calcium: 109 mg
Iron: 4 mg
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