Stuffed Cabbage Leaves

These were very good, and the catering team prepped them the day before too, so it’s a recipe you can prep well in advance.  I’m definitely going to have a go making them at some point.

(Serves 3 as a main)


For the cabbage leaves:

6 large cabbage greens (we used spring greens)

2 tbsp olive oil

1 onion, finely chopped

1 tbsp each of fresh chopped mint, parsley, chives and wild garlic

1 tsbp pine nuts (dry fried until golden)

I cup brown basmati rice (cooked in 2 cups of water for 20-30mins until cooked, then rinsed in cold water to cool)

2 tomatoes finely chopped


For the tomato sauce:

1 onion finely chopped

2 cloves garlic finely chopped

1 tbsp olive oil

1 tin chopped tomatoes

1 tsp dried oregano

salt and pepper to taste


Remove the tough central stalk from the cabbage leaves. Bring a large pan of salted water to the boil and add the cabbage. Cook for 1-2 mins until just starting to wilt. Drain well and then pat dry with a tea towel.

Heat the oil in a pan and add the onion. Fry for 5 mins until slightly browned. Add the chopped tomatoes and cook for 3 mins. Remove from heat and cool.

Mix together in a large bowl the cooked rice, onion and tomato mixture, pine nuts and fresh herbs. Add salt and pepper to taste.

Spoon a little stuffing onto a cabbage leaf, roll up and fold in the sides to keep the filling enclosed.

Place the rolls in a greased ovenproof dish, with the join underneath.

Make the tomato sauce by heating the oil in the pan and adding the onion and garlic. Fry gently for 5min and add the tinned tomatoes and 1 tsp oregano.  Cook for about 20 mins, and then blitz the mixture until smooth and season.


Pour the mixture over the cabbage rolls and cover with foil. Bake for an hour on 180 degrees c, uncover and cook for another 15 mins.

Stuffed cabbage leaves vegan recipe

Rye and Agave Syrup Nordic Bread
Wild Garlic Risotto