30 mins
Whole Stuffed Cabbage
Recipe by Graham
A true delight. Stuffed cabbage may just be the ultimate comfort food. A slowly cooked, savoury cold weather dish to warm the heart. We all have a fondness for the dishes we grew up with, and the way our parents or grandparents cooked them. Often, we find ourselves wishing that our grandparents had written their family recipes down. After they’re gone, we struggle to capture that traditional flavour, the one we remember so well from our childhood. Stuffed cabbage is one of those recipes. So here's one that our own children and grandchildren rave over and have demanded time and again.
Fondant Potatoes 
Seafood Tajine Ingredients for Whole Stuffed Cabbage
Currently displaying quantities in US Imperial Measurements
How to Cook Whole Stuffed Cabbage
- Peel and finely chop the garlic and the onion. Cook gently in a little oil for about five minutes to soften. Add the rice along with the vegetable stock. Mix, and cover. Leave to cook for 15 minutes on a medium heat. When the rice is soft, drain and set aside.
- Remove any damaged outer leaves from the cabbage. Place the whole cabbage into a large pan of boiling salted water for about 2-3 minutes. Drain and plunge into cold water. Gently move aside the outer leaves (do not detach) and take out the heart of the cabbage with a knife.
- Mix the sausage meat with the ricotta, the parsley (chopped), the cooked rice and season with salt and freshly ground black pepper.
- Fill the hollowed out centre of the cabbage with the meat mixture. Cover with the first layer of inner leaves and add more stuffing mix between each layer of leaves, folding into the middle as you proceed. When done, it should still resemble a whole cabbage.
Tie the cabbage with fine string so that no leaves will come loose during cooking- In a large pan or casserole dish, melt the butter over a medium heat and place the stuffed cabbage on top. Cook gently for five minutes then add 300ml (½ pint) of water. Cover and leave to cook for 40 minutes on medium heat.
- Take out of the pan and remove the string. Now serve, seasoned with the cooking juices, and sprinkled with dill and grated Parmesan.
GRAHAM'S HOT TIP:
Serve simply with Creamed potatoes or Potato and Pea nests.
What To Eat Tonight
What should I make him for Father's Day? Why not spoil him with one of our specially chosen Father's Day recipes? Go ahead - make his day!
Pies, pies and more delicious pies. Steaming hot from the oven or cold from the fridge, we have a whole range to wet your taste buds.
Most of us have to think about it at some point - losing weight that is. Here's a collection of great recipes that won't pile on the pounds.
Other Pork Recipes
A pork joint coated in crunchy crackling is always welcome at the table, but when it's Pork Roast with Panache, it's truly the guest of honour
The rearing of pigs in UK takes place mainly in the East of the country. However, this delightful little recipe comes from Cheshire in the north-west.
This recipe for Stuffed Pork with Redcurrant Sauce (called, in French, "Porc Farci aux Pruneaux") makes use of prunes and raisins for the stuffing
