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Stuffed cabbage leaves

Australian Gourmet Traveller French alpine recipe for stuffed cabbage leaves.

By Rodney Dunn
  • Serves 4
  • 45 mins preparation
  • 35 mins cooking
Stuffed cabbage leaves
Stuffed cabbage leaves

This is an interesting and delicious way to eat cabbage. The speck, blue cheese and walnuts add an appealing savoury-salty note to the dish.

Ingredients

  • 1 small Savoy cabbage (about 650gm)
  • 100 gm speck, cut into lardons
  • 100 gm butter, coarsely chopped
  • 40 gm blue cheese, coarsely crumbled
  • 2 tbsp coarsely chopped walnuts
  • For dusting: seasoned plain flour

Method

Main
  • 1
    Remove 8 leaves from cabbage. Blanch in a large saucepan of boiling salted water (1-2 minutes), drain and refresh, drain, pat dry with absorbent paper, set aside. Cut cabbage heart in half, thinly slice one half (reserve remaining half for another use), set aside.
  • 2
    Sauté speck in a large frying pan over medium-high heat until golden (2-3 minutes). Remove speck, drain on absorbent paper, set aside. Heat half the butter in frying pan over medium heat, add sliced cabbage, sauté until tender (15-20 minutes). Add blue cheese, walnuts and speck, season to taste, mix until combined. Divide cabbage mixture among blanched cabbage leaves, fold ends over, then roll tightly to form cylinders.
  • 3
    Heat remaining butter in a large frying pan, lightly dust cabbage leaves in flour, shake off excess, and cook, turning occasionally, until golden (3-4 minutes). Serve warm.

Notes

Drink Suggestion: Aromatic, cloudy bière de garde. Drink suggestion by Max Allen

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  • Author: Rodney Dunn