Whole Stuffed Cabbage

Whole Stuffed Cabbage

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Servings: 4
Calories: 458


  • 1 winter cabbage about 2 lb in weight trimmed
  • 3 oz butter or margarine
  • 4 oz onions skinned and finely chopped
  • 2 oz celery trimmed and finely chopped
  • 2 tsp ground coriander
  • 8 oz smoked pork sausage finely chopped
  • 2 oz fresh breadcrumbs
  • 2 tbsp chopped parsley
  • 2 tsp lemon juice
  • 1 egg beaten
  • salt and freshly ground pepper
  • a little seasoned stock
  • soy sauce


  • Using a potato peeler gouge out some of the stem from the cabbage. Cut a 2 cm (3/4 inch) slice off the top. Tie with string around the middle.
  • Bring a pan of salted water to the boil and blanch the cabbage for 8 10 minutes, then run under a cold tap to cool and drain well. Scoop out and reserve the centre of the cabbage leaving a 1 cm (1/2 inch) shell.
  • Melt 50 g (2 oz) butter in a pan and gently fry the onion and celery with the coriander for about 7 minutes until the vegetables are softened. Stir in the sausage with the breadcrumbs, parsley, lemon juice, egg and seasoning.
  • Pack the stuffing well into the cabbage shell. Place in a shallow ovenproof dish with 5 mm (1/4 inch) of stock and a dash of soy sauce. Cover loosely with buttered foil. Bake at 190°C (375°F) mark 5 for about 1 1/4 hours.
  • Lightly boil the reserved cabbage. Drain and toss in the remaining butter. Season well and serve with the stuffed cabbage and baking juices.
Calories: 458 kcal
Carbohydrates: 29 g
Protein: 15 g
Fat: 34g
Saturated Fat: 16 g
Trans Fat: 1 g
Cholesterol: 127 mg
Sodium: 658 mg
Potassium: 651 mg
Fiber: 8 g
Sugar: 9 g
Vitamin A: 1088 IU
Vitamin C: 93 mg
Calcium: 129 mg
Iron: 3 mg
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