Stuffed Cabbage Leaves

Serves: 4


  • 450g minced raw Meat
  • 25g Butter
  • Salt and Pepper
  • 1 tsp chopped Parsley
  • 2 tbsp cooked Rice
  • 1 Onion
  • 1 pinch Mace
  • 12 medium-sized Cabbage Leaves
  • 150ml brown Stock


  1. Put the meat in a frying-pan with the butter; season well and turn over and over to brown evenly.
  2. Add the chopped parsley and the rice to the pan.
  3. Peel the onion and slice finely. Add to the meat with a pinch of mace. Let it all simmer gently.
  4. Meanwhile blanch the washed cabbage leaves by dipping them in boiling water for 1-2 minutes. Drain them.
  5. Put a spoonful of the meat mixture in the centre of each leaf. Roll up into a parcel. Put the rolls closely together in a shallow ovenproof dish.
  6. Add the stock to cover. Cook at 1800C, Gas Mark 4 for about 1 hour.


A good recipe to use up cabbage, additional flavours can be added such as chopped up mushrooms, tomato flesh or swede.