Stuffed Cabbage

When cabbage is in season, usually I buy a whole cabbage.  From it, I make salads, cook mixed vegetables, also stuffed cabbage rolls.  Cabbage is excellent to mix with noodles, it is a significant ingredient for Javanese bakmi goreng (stir fry noodles), no cabbage no bakmi 'almost'.  Cabbage is very versatile, in fact, simply boil the cabbage until soft and tender, serve with white sauce, and it is so yum.
Stuffed whole Savoy cabbage which I cooked last time was good too, and it freezes well.

But today I am sharing my new recipe/cooking with cabbage, which is very easy to prepare and yet it is so delicious.  And what is it???.  It is baked stuffed cabbage loaf.  What I did was:  in a terrine baking dish, layer some cabbage leaves, and fill some stuffing in between, finish it off with a layer of cabbage leaves and herbs.  Bake in a hot oven at (175 degrees C) for 35 minutes with the lid on.   Reduce to a lower heat at 150 degrees C and continue baking about 45 minutes.

Recipe and the Preparation.

The Stuffing:

The stuffing ingredients are  ready to mix
together for the cabbage filling.

500 g mince pork and veal
1 cup chopped the middle part of the cabbage*
1/2 cup chopped ham and 2 shallots
1/3 cup of rice
1 tablespoon mixed fresh herbs
1 tablespoon olive/vegetable oil, some salt
Mix all ingredients together to combine (refrigerate until ready to use)
1/2 cup stock to add to the dish before baking.
*1 cup of brandy and 1/2 cup stock to finish off.

The terrine dish is buttered generously to avoid the problem
when getting the stuffed cabbage out of the terrine.

Wash the dish and dry it properly
You don't need to line the dish with baking paper instead of butter thoroughly.
Do this prior assembling the stuffed cabbage.


Wash the cabbage and strip off the outer leaves.  Keep the middle part, chop finely to add to the stuffing.*
Blanch the cabbage leaves.

Get the blanched cabbage leaves ready
Layer the pieces jointly to one another to cover the base and the side of the terrine.  It is a little bit tricky but achievable

Put a third of the stuffing, spread and press it to cover the base. Add in more cabbage leaves over the filling.  Put the other layer stuffing, and cover with the leaves, do it for the third layer and finish it off with the last layer of cabbage leaves to cover the filling/stuffing.  Sprinkle with mixed herbs and salt over the top.

Last but not least, place some herbs, drizzle with some oil and a half cup of stock.

Cover with the lid, and it is ready for baking.

Place the dish on a baking tray for secure handling.

Remember when it is cooked, the terrine dish can be hot.

Be careful when taking the dish out of the oven.

Open the lid of the terrine dish, the stuffed cabbage is looking good and soft to touch.

*Pour the stock and brandy mixture over and place the lid back.

Keep the terrine dish on a bench until it is cold.

Take the stuffed cabbage out, place on a serving tray.


The stuffed cabbage can be served hot, warm or cold.  Slice and serve as a garnish.

At this stage, you can freeze it.  Defrost by keeping refrigerated overnight, and reheat in the oven or microwave before serving.

Stuffed Cabbage Loaf

The dish can be served with Middle Eastern flavour, this is what I did.

A sliced stuffed cabbage with baked pumpkin dressed with Fetta cheese and yoghurt.

Improvise, serve the stuffed cabbage with anything you like.

Now it is spring a new season, the time you need light meals,  just maybe the stuffed cabbage is one of them, served with a leafy salad and crusty bread is a good idea.

Enjoy the recipe.


Until Next Post
Susy