Stuffed cabbage

Light and delicious cabbage leaves, stuffed with bulgur wheat, courgettes and mushrooms in a spicy tomato sauce. Bulgur is a cereal food, typical for Middle Eastern cuisine, made from the groats of durum wheat.
We used savoy cabbage to prepare this dish as it’s more delicate and soft than a regular cabbage. If the leaves are hard to roll up, try bashing the seam with a rolling pin or a meat tenderiser. Once rolled up, cook them in an oven. They need to be covered, otherwise the cabbage can burn on top. Serve hot with spicy tomato sauce. Enjoy!

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Recipe tip

Bulgur can be substituted with pearl barley.

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Stuffed cabbage

Our rating: 51

Serves: 4

Stuffed cabbage


  • 1 savoy cabbage
  • 3 medium courgettes
  • 1 large onion
  • 300 g mushrooms
  • 2 garlic cloves, pressed
  • 300 g bulgur wheat, cooked
  • 1 tbsp butter
  • 600 ml vegetable stock
  • sea salt and freshly ground pepper
  • Tomato sauce
  • 400 g passata
  • 2 garlic cloves, thinly sliced
  • 1 small red chilli (medium), thinly sliced, seeds removed
  • 1 tbsp olive oil


    Tomato sauce
  • Heat the oil in a large sauce pan. Add the chilli and garlic and cook for 2 minutes.
  • Pour in the passata and bring to boil. Whizz it up with a hand blender or in a food processor until smooth.
  • Season with sea salt and freshly ground pepper.
  • Stuffing
  • Grate the mushrooms and courgettes on a coarse grater and chop the onion.
  • Heat the butter in a large frying pan, add the onion and garlic, sauté for 2 - 3 minutes.
  • Add the grated mushrooms and courgettes, cook over a medium heat for 10 - 15 minutes, until all the water from vegetables has evaporated.
  • Transfer into a large mixing bowl, mix with the cooked bulgur and season with salt and pepper.
  • Stuffed leaves
  • Bring a large pot of water to a boil.
  • Remove the core from the cabbage and separate the leaves, wash them.
  • Place the leaves in the pan with the boiling water and cook them for 4 - 5 minutes to soften them.
  • Once soft, remove them and allow to cool.
  • To stuff them, place each leave on a flat surface (seam side down), place 1 or 2 tablespoons of stuffing on top (depending on the size of the leaf) and roll them up, tucking the sides of the leaf in as you roll. You will need 8 - 9 leaves.
  • Once rolled up, cover the bottom of a large ovenproof dish with the remaining leaves, place your stuffed rolls on top and pour in the stock (stock should cover the rolls completely).
  • Cover tightly with a kitchen foil and place in the oven (160°C, 140°C fan assisted).
  • Cook for 45 - 50 minutes, until the cabbage leaves are soft.
  • Serve hot with the tomato sauce.


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