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Stuffed Cabbage

Cabbage is an excellent source of vitamin K, vitamin C and vitamin B6. It is also a very good source of manganese, dietary fibre and a wonderful anti-inflammatory.

1 head of cabbage

Freeze the cabbage a week in advance of cooking and defrost completely to aid in separating the cabbage leaves. Separate the cabbage leaves until the cabbage leaves get smaller, you should get about 10 pieces.

Filling ingredients:

1 onion chopped

2 tablespoon olive oil

1 pound ground meat or poultry

½ cup boiled rice

2 eggs

1 teaspoon Herbamere salt

3 cloves garlic minced

½ teaspoon black pepper

1 apple grated with peels

Method for filling ingredients:

Heat a frying pan on a medium heat, place the oil and onions and sauté until translucent.

Mix all the filling ingredients with the sautéed onions in a bowl and place in the fridge until needed.

Cooking Ingredients:

1 large onion sliced in circles

4 cloves garlic whole

1 pound chicken bones

2 cups water

2 teaspoons sea salt

8 oz can tomato sauce

 Juice of 1 lemon

2 bay leaves


In a large and deep pot, place the left over cabbage cut up in chunks, onion, garlic, and bones. Remove the filling mixture from the fridge and fill each cabbage leave with 2 tablespoons of the filling mixture, fold the sides of the cabbage leaf over the filling and roll the leaf up tightly. Gently place the stuffed cabbage in the pot over the other vegetables and bones, add water and cook for 1½ hours. Then add the rest of the ingredients and cook for another hour.



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