Stuffed Cabbage Leaves

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About


  • 1 medium-sized head white cabbage
  • Salt
  • Filling 2
  • Black pepper


Carefully strip off the leaves from the cabbage and wash them. Dip them in boiling salted water, a few at a time, until they become wilted and pliable. Trim the hard central veins flat. Cut very large leaves in half, but leave small ones whole.

Prepare the filling. Put a tablespoon of filling at one end of each cabbage leaf. Fold the sides of the leaf towards th