Stuffed Cabbage Leaves Recipe

stuffed cabbage recipe Honesty

Stuffed leaves are a popular dish in France and Germany but are served less often here.  Romilla from Honesty Group recommends this recipe as a real treat and are quite simple to make, as cabbage leaves are easy to handle and not too delicate.

Ingredients (Serves 6):

1 large cabbage, take off 12 leaves from the outside, finely chop the remainder of the cabbage
16 pork sausages
1 tbsp finely chopped flat-leaf parsley
1/4 tsp grated nutmeg
freshly ground black pepper

White sauce

25g butter
25g flour
250ml milk
100ml double cream
2 tsp Dijon mustard
2 tbsp grated Parmesan cheese
sea salt
freshly ground black pepper


1. Bring a large saucepan of water to the boil. Place the cabbage leaves (12 large leaves), 1 at a time, in the water for 30 seconds – 1 minute, remove, drain, and place to one side.

2. Split the skin of the sausages and squeeze the meat into a mixing bowl. Add the parsley, remaining finely chopped cabbage, nutmeg and a good grinding of black pepper, then mix thoroughly.

3. Lay the 12 cabbage leaves out on a chopping board and spoon 100g of the stuffing mixture on to each leaf. Roll up each leaf like a thick cigar, folding in any wide or uneven ends so that you have a neat parcel. Place the stuffed cabbage leaves in a gratin dish. Preheat the oven to 200•C/ Gas 6.

To make the sauce

4. Melt the butter in a small saucepan. Add the flour and mix well with a wooden spoon. Remove from the heat and gradually stir in the milk and cream, stirring constantly to avoid lumps. Return the pan to a low heat and simmer the sauce very gently for 10 minutes. Season with salt and pepper and add the mustard.

Assembling the dish

5. Pour the sauce over the stuffed cabbage leaves and sprinkle the Parmesan cheese on top. Bake in the preheated oven for 30 minutes, then serve with a green salad.


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