Stuffed Cabbage

Deceptively simple to prepare and always admired, stuffed cabbage can be filled with spiced rice and kept in the over on a low heat as needed. They’re best served with a colorful tomato or cranberry relish.

Stuffed Cabbage

Stuffed Cabbage

What You Need (Serves 4)

  • ¾ cup mixed wild and basmati rice
  • 1 onion
  • 4 cloves garlic
  • ½ cup apple cider, juice or hard cider
  • ¾ cups raisins
  • 1 small head Savoy cabbage
  • 2 ½ cups vegetable bouillon

What To Do

    • Preheat the oven to 350°F
    • Put the rice into a 2-quart pan, cover with water and bring to a boil. Reduce the heat to a bare simmer, cover, and cook for 50 minutes, adding more water if necessary until the wild rice is tender. Drain and let cool
    • Peel and finely chop the onion. Peel and crush the garlic. Put the apple cider into a small pan and gently sauté the onion, garlic, and raisins in it until the onion is soft
    •  Stir the mixture into the rice and mix thoroughly


    • Prepare a 4-quart pan of boiling water
    •  Trim the stalk of the cabbage and pull off all the leaves that are large enough to stuff—there are likely to be 12 to 15
    • Drop the leaves into boiling water and leave for five minutes to soften
    • Drain
    •  Working on a flat surface, smooth out a leaf, put the stuffing in the center and fold up the sides, then roll up. You can trim away any thick stems that make rolling difficult
    • Pour a little bouillon into the bottom of a baking dish and arrange the cabbage rolls on top, making several layers if necessary
    • Pour the rest of the bouillon over the dish, cover with a lid or foil and bake for 30 minutes
    • Remove from heat, and serve

Thanks for stopping by Willy B Mum. We hope you enjoy this recipe.

Everyday Vegetarian
Excerpted from Jane Hughes book – Everyday Vegetarian; 365 Days of Healthy Recipes, by St. Martin’s Griffin. Jane has been a vegetarian for 25 years. She is the editor of Vegan Life magazine and author of The Vegetarian Travel Guide.  She has been a member of the Vegetarian Society since the 1980s and is currently Secretary of The Guild of Food Writers

We would love to see your pictures if you make this at home. Use tag #WillyBMum and
#EverydayVegetarian across social media so we can see it. And, we'd be tickled pink 
if you also followed us on instagram.
You can find us at

Leave a Reply

Your email address will not be published. Required fields are marked *