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Stuffed cabbage

Method

  • Preheat oven to 150°C.
  • Heat the oil in a large non-stick pan and gently saute the onion until slightly coloured.
  • At the same time, briefly blanch the cabbage in plenty of boiling water until slightly wilted. Drain well.
  • Then remove skin from the sausages, place the meat in a bowl and mash well with a wooden spoon.
  • Place half of the cabbage in a Dutch oven (or casserole) and top with the onions, sausage and seasonings. Then layer with the remaining cabbage and season well. Dot with butter, cover with kitchen foil (shiny side up) and a lid, and cook in the oven for about 2½ hours.
  • Serve with boiled potatoes and/or other simple vegies.

Ingredients

  • 1 tbsp olive oil
  • 2 onions, sliced
  • 1 Savoy cabbage, ribs removed & sliced
  • 750 gm Italian-style sausages
  • freshly ground salt & pepper
  • a few dollops softened butter

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm