Stuffed Savoy Cabbage Leaves | Guest Recipes | Nigella's Recipes (2024)

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Introduction

This is one of those dishes that came about because of what I had to hand on the day — I was about to embark on a traditional rice filling, when I remembered the bag of black chickpeas (garbanzo beans) I wanted to experiment with. The black pudding — especially the Spanish sort, morcilla, works really well with them. The texture of the black pudding is quite important; you need a crumbly one, nothing too dense, as this will make the sauce claggy.

For US cup measures, use the toggle at the top of the ingredients list.

This is one of those dishes that came about because of what I had to hand on the day — I was about to embark on a traditional rice filling, when I remembered the bag of black chickpeas (garbanzo beans) I wanted to experiment with. The black pudding — especially the Spanish sort, morcilla, works really well with them. The texture of the black pudding is quite important; you need a crumbly one, nothing too dense, as this will make the sauce claggy.

For US cup measures, use the toggle at the top of the ingredients list.

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    Leaf: Lettuce, Greens, Herbs, Weeds
Stuffed Savoy Cabbage Leaves | Guest Recipes | Nigella's Recipes (2)

Ingredients

Serves: 4

MetricCups

For the stuffed cabbage leaves

  • 12 large savoy cabbage leaves
  • 2 tablespoons olive oil (plus extra for greasing)
  • 300 grams black pudding (skinned and sliced)
  • 1 large onion (sliced)
  • 3 cloves garlic (finely chopped or grated)
  • 150 millilitres red wine
  • 1 large sprig of fresh thyme (leaves only)
  • 250 grams cooked chickpeas (preferably black)
  • 2 large tomatoes (deseeded and chopped)
  • 100 millilitres chicken stock or vegetable stock
  • sea salt
  • freshly ground black pepper

For the topping

  • 30 grams breadcrumbs (optional)
  • a few sprigs of fresh thyme (optional)
  • 2 tablespoons butter

To serve

  • 200 millilitres sour cream
  • a sprinkling of onion powder

For the stuffed cabbage leaves

  • 12 large savoy cabbage leaves
  • 2 tablespoons olive oil (plus extra for greasing)
  • 10½ ounces blood sausage (skinned and sliced)
  • 1 large onion (sliced)
  • 3 cloves garlic (finely chopped or grated)
  • ⅔ cup red wine
  • 1 large sprig of fresh thyme (leaves only)
  • 1½ cups cooked garbanzo beans (preferably black)
  • 2 large tomatoes (deseeded and chopped)
  • scant ½ cup chicken broth or vegetable stock
  • sea salt
  • freshly ground black pepper

For the topping

  • ½ cup breadcrumbs (optional)
  • a few sprigs of fresh thyme (optional)
  • 2 tablespoons butter

To serve

  • ¾ cup sour cream
  • a sprinkling of onion powder

Method

Stuffed Savoy Cabbage Leaves is a guest recipe by Catherine Phipps so we are not able to answer questions regarding this recipe

  1. Bring a large saucepan of salted water to the boil. Push the leaves down into the water and blanch for 3 minutes until soft but still bright. You need to make sure the stems are pliable enough to fold without snapping — if they aren’t, trim down the thickness of the stem where it juts out from the back of the leaf. Refresh in iced water and drain.
  2. To make the sauce, heat half the olive oil in a large frying pan over a medium heat and add the black pudding. Sear on all sides — it will blacken quickly — then remove. Add the rest of the oil with the onion. Cook over a medium heat until the onions have started to soften and brown, around 10 minutes — you want a little caramelisation. Add the garlic and fry for 1–2 minutes, then turn up the heat and pour in the wine. Let it bubble up and reduce, then add the thyme, chickpeas and tomatoes. Season, stir then cook for 2–3 minutes. Return the pudding to the pan, stir through and remove from the heat. Check for seasoning.
  3. Preheat the oven to 180ºC (350ºF/Gas 4) and oil a rectangular dish large enough to fit the rolled leaves snugly.
  4. To assemble, take each leaf and lay it with the base of the stem facing towards you. If you want to make sure you have exactly enough mixture for the rolls, weigh the stuffing mixture and divide by 12 — it should be approximately 2 heaped tablespoons of mixture. Put the mixture towards the base of the leaf, fold in the sides, then roll up, making sure the mixture doesn’t escape. Place in the oven dish.
  5. Pour over the stock, cover the dish with foil and bake for 20 minutes. Uncover and, if using, sprinkle over the breadcrumbs and thyme. Regardless, dot over plenty of butter. Return to the oven for another 10 minutes.
  6. Sprinkle the onion powder on the sour cream and serve.
  1. Bring a large saucepan of salted water to the boil. Push the leaves down into the water and blanch for 3 minutes until soft but still bright. You need to make sure the stems are pliable enough to fold without snapping — if they aren’t, trim down the thickness of the stem where it juts out from the back of the leaf. Refresh in iced water and drain.
  2. To make the sauce, heat half the olive oil in a large frying pan over a medium heat and add the blood sausage. Sear on all sides — it will blacken quickly — then remove. Add the rest of the oil with the onion. Cook over a medium heat until the onions have started to soften and brown, around 10 minutes — you want a little caramelisation. Add the garlic and fry for 1–2 minutes, then turn up the heat and pour in the wine. Let it bubble up and reduce, then add the thyme, garbanzo beans and tomatoes. Season, stir then cook for 2–3 minutes. Return the pudding to the pan, stir through and remove from the heat. Check for seasoning.
  3. Preheat the oven to 180ºC (350ºF/Gas 4) and oil a rectangular dish large enough to fit the rolled leaves snugly.
  4. To assemble, take each leaf and lay it with the base of the stem facing towards you. If you want to make sure you have exactly enough mixture for the rolls, weigh the stuffing mixture and divide by 12 — it should be approximately 2 heaped tablespoons of mixture. Put the mixture towards the base of the leaf, fold in the sides, then roll up, making sure the mixture doesn’t escape. Place in the oven dish.
  5. Pour over the stock, cover the dish with foil and bake for 20 minutes. Uncover and, if using, sprinkle over the breadcrumbs and thyme. Regardless, dot over plenty of butter. Return to the oven for another 10 minutes.
  6. Sprinkle the onion powder on the sour cream and serve.

Try This Tip

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FAQs

Why are my stuffed cabbage rolls tough? ›

If your cooked cabbage is tough, it's likely because the cabbage is not cooked through yet. Continue to cook the rolls until they're tender. It's also important to make sure you let the rolls rest after they're finished baking.

What is the difference between Polish and Ukrainian cabbage rolls? ›

Recipes vary depending on region; northern Poles prefer a savory sauce, while Galicia, Hungary and Ukraine favor sweet-and-sour, for example.

Can you eat the outer leaves of a Savoy cabbage? ›

The outside leaves will take longer to cook than the inside leaves so if boiling, you may want to add them to the water first. The stem is delicious too, peel and finely slice it and include it when cooking the leaves.

Why is my cabbage tough after cooking? ›

If leaves are not pliable enough after parboiling for 1 minute, return them to simmering water another 1-2 minutes to desired softness. Are you salting the water before parboiling? Salt can help soften cabbage.

How long does cabbage take to soften? ›

Step 1Cut cabbage into wedges or slice it thin. Bring a large pot of salted water to a boil, then add cabbage. (It's OK to crowd the pot because the cabbage will shrink!) Step 2Boil until tender, about 5 minutes for shredded cabbage and 10 minutes for wedges.

What ethnicity is stuffed cabbage? ›

Stuffed cabbage is a dish that is found in many cuisines around the world, including Middle Eastern, Eastern European, and Asian cuisines. However, it is often associated with countries such as Poland, Russia, Ukraine, Romania, and Hungary, where it is a traditional dish.

What are German cabbage rolls made of? ›

In a large bowl combine beef, pork and bacon along with the rice, onions, half the garlic and spices as desired. Gently mix vegetable and spices with meat. To make rolls take one leaf, Place a dollop of the meat mixture on leaf. Fold bottom of leaf up over meat then fold sides in and roll.

Which cabbage has the best flavor? ›

Red cabbage

This variety has a nice sweet flavor and tends to be a little crunchier than green cabbage, Glass says. She warns that this type of cabbage can sometimes turn blue when stir-fried (though it's totally fine to eat), so be aware of the color change.

Can I eat savoy cabbage raw? ›

You can use Savoy Cabbage raw in salads, shredded to use in stir fries or try stuffing the leaves. You will find some links below to some great ideas for using this nutritious fibre packed vegetable. Savoy cabbage is rich in Vitamin C, low in calories and should be on the menu as part of a healthy diet.

Can dogs eat cabbage? ›

Cabbage. All varieties of cabbage are not only tasty to your dog, they are also very healthy. Cabbage helps your dog's digestive system and is good for their skin.

How long does savoy cabbage last in the fridge? ›

How to store savoy cabbage. Once you get the cabbage home, it's best stored in the fridge. The more delicate summer savoy cabbage will last for 3 – 4 days, while the sturdier winter cabbage should keep well for up to a week. If you don't manage to use up the whole cabbage in this time, you can also freeze it.

What does baking soda do to cabbage? ›

You don't add baking soda. Adding baking soda to your boiling cabbage can help reduce the objectionable smell and maintain the green color long after when it typically turns grayish from cooking for too long. However, this may rid the cabbage of its nutritional value.

Why does my stomach hurt after eating cooked cabbage? ›

“Additionally, cruciferous vegetables—like cabbage, kale, broccoli, cauliflower and Brussels sprouts—contain raffinose, an indigestible sugar. As it's fermented by bacteria in the gut, gas is produced, which is why you may experience flatulence and discomfort after eating these foods.

Why does my cabbage taste bad in my mouth? ›

Vegetables from the brassica family, such as broccoli, Brussels sprouts, and cabbage, can sometimes have a metallic taste. This can be attributed to their sulfur compounds, which, when overcooked or consumed in large quantities, can give rise to a metallic sensation.

Why is my cabbage tough on my cabbage rolls? ›

If your cabbage rolls are too tough, it means that you have not cooked them long enough. My method to start with, letting the cabbage sit overnight, starts to get the cabbage nice and soft. But if they are still not soft enough after cooking, it means that you need to return them to the oven and cook for longer.

Why did my rolls turn out tough? ›

Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.

What happens if you overcook cabbage? ›

Unappetizing texture and flavor: Overcooking can cause cabbage to become mushy, slimy, and unappetizing. It can also cause the cabbage to lose its natural sweetness and become bitter.

Why is my cabbage head not firm? ›

Inconsistent Watering:

Winter staples like cabbage, broccoli and cauliflower need a steady water supply to thrive and form a plump, compact head. Inconsistent watering can disrupt the development process and lead to loose or underwhelming heads. Cabbage, in particular, is sensitive to water fluctuations.

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