Stuffed Savoy Cabbage Rolls - Kitchen Garden Magazine

Surprisingly quick to make, these stuffed cabbage parcels can be made with endless filling combinations.

SERVES 4

Preparation time: 15 minutes

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Cooking time: 30 minutes

• 1 onion

• 400g/14oz turkey mince

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• 200g/7oz mushrooms

• 4 cloves of garlic

• 25 g/1oz walnuts

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• 50 g/2oz feta cheese

• 2 tablespoons olive oil, plus a drizzle extra

• 8 big savoy cabbage leaves

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• ½ tsp dried sage

• Salt and pepper

1. Preheat the oven to 180ºC/gas 4.

2. Finely chop the onion, chop the mushrooms, and peel and finely chop the garlic. Chop the walnuts.

3. Heat the oil in a pan over a low-medium heat, and sauté the onion and turkey mince for a few minutes. Add the garlic, mushrooms, walnuts and sage then season and cover.

4. Gently cook for about 5-7 minutes. Stir often, adding water if it catches.

5. Blanch the cabbage leaves in boiling salted water for 2 to 3 minutes, drain and lay out on a board. Fold the feta into the stuffing mix, then spoon 3 tablespoons into the centre of each leaf.

6. Roll up and place, seam-side down, in a baking dish. Drizzle with oil, cover and bake for 15 minutes. Serve hot.

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Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.