Stuffed Cabbage

fast.cook's picture

Jan. 04, 2012


Cabbage leaves 12
Cooked lamb/Cooked beef / chicken / ham 225 Gram , minced
Onion 1 Small , peeled and grated
Fresh white breadcrumbs 50 Gram
Freshly chopped parsley 5 Milliliter
Salt To Taste
Freshly ground black pepper To Taste
Canned chopped tomatoes 400 Gram
Brown sugar/Water and 1/2 beef stock cube 300 Milliliter , hot
Demerara sugar 15 Milliliter (1 Spoon)
Cornflour 10 Milliliter (2 Spoons, 5 Milliliter Each)
Water 1/2 Cup (8 tbs)



1) Cut and discard thick white stem from each cabbage leaf.

2) Plunge the cabbage leaves into boiling salted water for 1 minute.

3) Drain the leaves well.


4) Combine meat, onion, breadcrumbs, parsley, salt and pepper, mix well.

5) Spoon a little of the mixture on to the centre of each leaf, fold over edges of leaf and one end, then roll up to form a parcel, enclosing the filling.

6) Put the tomatoes and their juice, stock or water and stock cube and sugar into the cooker and add the cabbage, seam side down.

7) Close the cooker, bring to H pressure and cook for 8 minutes.

8) Reduce the pressure quickly.

9) Lift out the cabbage to a warmed dish and keep hot.

10) Add the cornflour, blended with a little water to the sauce.

11) Return the open cooker to the heat and bring to the boil, stirring constantly.

12) Taste and adjust the seasoning.


13) Pour the sauce over the cabbage rolls, garnish with a little chopped parsley, if liked and serve warm.

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 3535Calories from Fat 254

 % Daily Value*

Total Fat 29 g44.6%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 2502 mg104.25%

Total Carbohydrates 739 g246.3%

Dietary Fiber 161 g644%

Sugars 514 g

Protein 165 g330%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet