Stuffed Cabbage Leaves

Name: Stuffed Cabbage Leaves
Prep time: 25 min
Cook time: 1 h 35 min
Total time: 2 h
Cuisine: Serbian
Ingredients: 3 tbsp olive oil; 5 onions, roughly chopped; 1 large Savoy or spring cabbage, left whole with hard core removed; 100 g/3½ oz/1 cup walnuts; 100 g/3½ oz/½ cup long-grain white rice; 1 large Savoy or spring cabbage, left whole with hard core removed; sea salt; 400 g/14 oz tinned plum tomatoes, drained, juice reserved and tomatoes chopped; 400 g/14 oz tinned plum tomatoes, drained, juice reserved and tomatoes chopped; 2 celery sticks, finely chopped; 1 green pepper, halved, deseeded and roughly chopped

Preparation info

Serves
4

Difficulty
Easy
Ready in
2 hr

Appears in

Fiori Di Zucca

By Valentina Harris

Published 2013

About

This is a really delicious way of serving Savoy cabbage and typical of the dishes that Lili would have grown up with and the de Dudzeeles enjoyed during their time in Belgrade. It’s very simple to make and a great vegetarian main course, with the ground walnuts adding a lovely flavour and texture to the whole dish.

Ingredients

Europe
Belgrade
Main course
Gluten-free
Vegan

Ingredients

Method