Stuffed Whole Cabbage Recipe

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Stuffed Whole Cabbage
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Ingredients
18
Count
Nutrition
900
Calories
Total time
160
Minutes
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Ingredients:

Directions:

  1. Remove the coarse outside leaves from the cabbage and trim the base. Bring a large pot of salted water to a boil. Blanch the cabbage for 7 minutes, then refresh under cold running water, drain well.
  2. Melt the butter in a large frying pan over medium heat, add the onions, season well and cook until softened. Stir in the garlic and sage the set aside to cool.
  3. Whisk the eggs, salt, allspice and pepper together. Pour into a large bowl and add the pork and cooled onion mixture. Stir in the bread crumbs, parsley and mix well. Fry a small ball of stuffing to check the seasoning. Adjust the stuffing if necessary-it should be well seasoned, as the cabbage will absorb it.
  4. Spread a section of clean cheesecloth on the work surface and place the cabbage in the centre.
  5. Open out the leaves carefully, like a flower until you reach the heart and the leaves are small and too brittle to peel back. Starting with the inside circle of leaves, spread about 1 to 2 tbsp (15 to 25 mL) of stuffing onto them, then fold them back around the cabbage heart. Repeat with each layer of leaves, adding more stuffing to the bigger leaves. If you run out of stuffing before the last layer, don't worry, just fold those leaves to reform the cabbage. Bring the cloth up around the cabbage to keep it in place and tie the opposite corners.
  6. Place the cabbage, thyme, bay leaf and juniper berries into a large saucepan or flameproof casserole, and pour in enough chicken stock to come at least halfway up the side of the cabbage. Add a little water if necessary.
  7. Bring to a boil over high heat, then reduce the heat, cover and simmer for 2 hours. Remove the cabbage and let sit for 10 minutes to drain out excess liquid. Bring the cooking juices to a boil, skim and boil gently to reduce slightly.
  8. Remove the cloth from the cabbage. Cut the cabbage into wedges, removing the core, if desired, and serve with the some of the cooking juices spooned over.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 900.4 Kcal (3770 kJ)
Calories from fat 743.34 Kcal
% Daily Value*
Total Fat 82.59g 127%
Cholesterol 152.37mg 51%
Sodium 1322.26mg 55%
Potassium 685.75mg 15%
Total Carbs 19.44g 6%
Sugars 6.3g 25%
Dietary Fiber 1.31g 5%
Protein 19.5g 39%
Vitamin C 6.5mg 11%
Iron 0.9mg 5%
Calcium 61.5mg 6%
Amount Per 100 g
Calories 216.83 Kcal (908 kJ)
Calories from fat 179 Kcal
% Daily Value*
Total Fat 19.89g 127%
Cholesterol 36.69mg 51%
Sodium 318.41mg 55%
Potassium 165.14mg 15%
Total Carbs 4.68g 6%
Sugars 1.52g 25%
Dietary Fiber 0.32g 5%
Protein 4.7g 39%
Vitamin C 1.6mg 11%
Iron 0.2mg 5%
Calcium 14.8mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 24.6
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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