Sweet and Sour Stuffed Little Cabbages

Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

This version of stuffed cabbage is prepared in a casserole form, making it so much easier and quicker to prepare than stuffing individual leaves, and it’s every bit as tasty.


  • 3 little heads local cabbage, or 1 large one
  • 2 tablespoons extra-virgin olive oil
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  1. Preheat the oven to 400°F. Spray a 9-inch square glass baking dish with olive oil spray. Cut the cabbages in half lengthwise. If you are using a large cabbage rather than 3 little ones, cut it in half, then cut each half into thirds so you’ll have 6 wedges. Usin