Stuffed cabbage rolls

Hi, its Scott here and this week I have a comforting cabbage recipe and when I’m coming up with these recipes there’s always a few dishes that I think if people cook it once and try it its likely to then become a dish they then make on a regular basis and this is normally because they are simple to make, comforting and above all else tasty.

And this recipe meets that criteria I think, and its Stuffed cabbage rolls one of the best things we can make with our home-grown cabbages I use savoy cabbage here, but you can also use white cabbage.

So lets head to the kitchen and hear how it’s made……..

You can find this recipe and others on the or on my Instagram page seedtotableplot13 along with a supporting video and other food and gardening related posts.

This recipe serves 4 and you will need.

1 large savoy cabbage

180g diced white onion

2 cloves of sliced garlic

500g pork mince

100g arborio rice

3tsp paprika

1tsp ground all spice

1tsp caraway seeds

500g passata

Sour cream and chopped spring onions for garnish.


Start by separating the cabbage laves do this by first removing the outer leaves then removing the core of the cabbage and then separating the rest of the leaves.

Now in a pan of boiling water blanch the cabbage leaves for a couple of minuets then set aside to cool.

Now make the stuffing mixture start by sweating off the onions and garlic on a medium high heat cook until a light golden brown then allow to cool.

now cook the rice in a pan of boiling water you can use the same pan that you cooked the cabbage in you want to cook it so it’s just undercooked it should take about 8 to 10 minutes then drain and run under cold water to cool then mix with the pork mince, onions and spices season with salt and pepper and set aside.

Now we can stuff the leaves do this by first removing the thickest part of the spine from the outer leaves the inner leaves are more tender so they will be ok.

Then spoon I tablespoon of the stuffing into the middle of a cabbage leaf then fold in the sides of the leaf and roll to form a cigar shape repeat until the stuffing mixture has been used up.

Then take a baking dish and pour in the passata and spread out then pop in the cabbage rolls and cover with tinfoil and bake in a preheated oven set at 170c for 45 minuets when ready remove from the oven and garnish with a few dollops of sour cream and chopped spring onion.

And that’s the recipe done and that’s it from me this week.

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