Stuffed cabbage leaves
This special occasion dish is perfect for preparing with a partner—one makes the sauce, the other the stuffing, and together you roll the parcels.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rivercottage.net.
Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Pan
- Peeler
- Pot
- Colander
- Kitchen towel
- Paper towel
- Oven
- Stove
- Mixing bowl
- Spoon
- Dish
- Wooden spoon
- Measuring spoon
- Plate
Ingredients
- 12 outer leaves from a large Savoy cabbage
- 4 tablespoons soured cream, plus extra to serve (optional)
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 bay leaf
- A couple of sprigs of thyme
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 garlic cloves, finely chopped
- 600g fresh, ripe tomatoes, skinned and chopped, or a 400g tin plum tomatoes, roughly chopped, any stalky ends and skin removed
- A pinch of sugar (optional)
- Sea salt
- freshly ground black pepper
- 120g pearled spelt, rice or pearl barley
- 1 tablespoon olive oil
- 1–2 garlic cloves, finely chopped
- 50g currants
- 50g walnuts, roughly chopped
- Finely grated zest of 1 lemon
- A bunch of parsley, chopped
- A handful of dill, chopped
- ¼ teaspoon dried chilli flakes
- 1 large egg, lightly beaten
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