Stuffed Cabbage Leaves with Dill Seeds

Preparation info

  • Difficulty


Appears in

A Taste of Dreams

A Taste of Dreams

By Josceline Dimbleby

Published 1976

  • About

This is a particularly easy and good tasting way of making stuffed cabbage, without rice.


  • lb minced pork or beef (700 g)
  • ½ lb tomatoes – chopped up small (225 g)
  • 2 tablespoons tomato purée
  • 1 tablespoon of oregano or marjoram leaves
  • 1 large egg – lightly beaten
  • juice of ½ small lemon
  • ½ wine glass of sherry or stock
  • 1 fairly large cabbage (not the hard white variety)
  • dill seeds
  • salt, black pepper
  • about 1 oz butter (25 g)


Take the leaves off the cabbage and submerge them in boiling salted water for 2 minutes. Drain. In a mixing bowl put the meat tomatoes, tomato purée, oregano, beaten egg, salt and plenty of black pepper. Mix well together with a wooden spoon. Butter a large but not too deep casserole dish. Form the mince mixture into medium sized balls and wrap each one in a cabbage leaf. Arrange them in a casserole dish. Pour over lemon juice and sherry or stock. Sprinkle generously with dill seeds and more salt and black pepper. Dot with butter. Cover and cook in the centre of a pre-heated oven Gas 4 (350°F/180°C) for 1–1¼ hours. Serve with boiled potatoes.