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Stuffed cabbage leaves

Australian Gourmet Traveller recipe for Stuffed cabbage leaves

By Emma Knowles & Lisa Featherby
  • 25 mins preparation
  • 3 hrs 20 mins cooking
  • Serves 6
  • Print
Stuffed cabbage leaves
This recipe is adapted from one of Elizabeth David's in French Country Cooking.


  • 100 gm medium-grain rice (½ cup)
  • 1 Savoy cabbage, core removed
  • 1 tbsp olive oil
  • 180 gm bacon, diced
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 800 gm pork and fennel sausages, skins removed
  • 100 gm coarsely grated Gruyère
  • 2 egg yolks
  • ½ cup coarsely chopped flat-leaf parsley
  • 4 thyme sprigs
  • 350 ml white wine
  • 50 gm butter, cut into cubes


  • 1
    Place rice in a saucepan, cover by 1cm with cold water, then heat over medium-high heat until just simmering (5 minutes). Stir, reduce heat to low, cover and cook until tender (10-15 minutes), then set aside.
  • 2
    Meanwhile, remove 12 outer cabbage leaves, blanch until tender (1-2 minutes), drain and set aside.
  • 3
    Cook whole cabbage heart in boiling water, removing and draining outer leaves as they become tender, then cook inner heart until tender (4-5 minutes) and drain well. Finely chop cooked cabbage and place in a large bowl.
  • 4
    Heat oil in a frying pan over high heat, add bacon, onion and garlic, stir occasionally until just cooked (5-10 minutes). Season to taste, add to chopped cabbage with sausage, rice, cheese, yolks and parsley, mix well, set aside.
  • 5
    Preheat oven to 180C. Form sausage mixture into six balls, wrap each ball in one blanched cabbage leaf, then use remaining outer leaves to completely cover mince and form a cabbage shape. Place in a casserole to fit snugly, scatter with thyme, dot with butter, pour wine over, cover and cook in oven, basting occasionally, until cabbage is very tender (2-2½ hours). Serve with crusty bread.


Drink Suggestion: Aromatic Alsace riesling. Drink suggestion by Max Allen