Stuffed Cabbage Leaves


Preparation info

  • Serves


    • Difficulty


Appears in

The Real Greek

The Real Greek

By Tonia Buxton

Published 2016

  • About

As a child, Kasia remembers her grandmother making this dish to serve the family for lunch every Sunday. Since then, the recipe has been passed on to Kasia by her own mother.


  • 1 large head of green cabbage


  • Blanch the cabbage, stalk end up in a large pan of boiling water for 5-8 minutes. Drain and leave it to cool.
  • Working with the cabbage stalk end up, use a sharp knife to remove the outer leaves from the main stalk, peeling them off one by one until you have 8 nice-sized leaves. (Chill the blanched centre to use another time)
  • Heat the olive oil in a smal