Stuffed cabbage (vegetarian)


  • For the stuffing:
  • 1 tbs olive oil
  • 75g/3oz pine nuts, toasted
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 1 stick celery, fine chopped
  • 1 large carrot, fine chopped
  • 200g/7oz long grain rice, cooked
  • 2-3 tbsp each mint, parsley and dill, chopped
  • 8 large Savoy or crispy cabbage leaves, blanched

For the sauce:

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 450g/1lb fresh tomatoes, skinned and roughly chopped
  • 1 tbsp tomato purée
  • salt and freshly ground black pepper
  • 150ml/¼ pint sour cream
  • 2 tbsp flat-leaf parsley, chopped


Preheat oven temperature to 190C/375F/gas 5. For the stuffing, heat the oil in a saucepan, add chopped vegetables, cook with the lid on for 1-2 minutes, add cooked rice and herbs. Open out the blanched cabbage leaves and cut out the hard core. Above the point of cutting place a tablespoon or so of stuffing, fold over cut ends and wrap into a parcel. Put to one side. For the sauce, heat oil in wide-based pan, add onion and garlic, sweat until soft, add skinned and chopped tomatoes and purée. Season well and bubble for about 15 minutes. When nicely reduced and thick it is ready to use. In a baking dish, place stuffed cabbage leaves, pour over tomato sauce and bake in the oven for a further 15 minutes. Remove from the oven, place two cabbage leaves per person on a plate with tomato sauce, a good dollop of sour cream and sprinkling of flat-leaf parsley

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