Jamie Oliver 5 Ingredients Stuffed Cabbage Leaves are made with Savoy cabbage, spicy pork sausages, cooked basmati rice, plum tomatoes, and Camembert cheese. This tasty stuffed cabbage recipe creates a delicious dinner that takes about 1 hour to prepare and can serve up to 4 people.
This Stuffed Cabbage Leaves Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 1 large Savoy cabbage
- 6 spicy pork sausages (400g total)
- 2 x 250g packets of cooked basmati rice
- 2 x 400g tins of plum tomatoes
- 1 x 250g round Camembert cheese
How To Make Stuffed Cabbage Leaves:
- Preheat the oven: Set the oven to 180°C (350°F).
- Prepare the cabbage leaves: Trim and remove 8 large leaves from the Savoy cabbage (preferably the yellower ones). Cut off any tough stalks. Blanch the leaves in boiling salted water for about 6 minutes, until soft and flexible. Drain the leaves and cool them under cold water. Pat them dry with a clean tea towel.
- Make the filling: Remove the skins from the sausages, season the sausage meat with sea salt and black pepper, and mix it with the cooked rice. Divide the mixture into 8 portions and shape each portion into a rough cylinder.
- Roll the cabbage leaves: Lay out the cabbage leaves, place a portion of sausage mix in the center of each leaf, fold them up, and roll to create 8 parcels.
- Prepare the sauce: Crush the plum tomatoes by hand into a large shallow casserole pan. Add ½ a tin of water, season well with salt and pepper, and bring it to a simmer over medium heat.
- Cook the cabbage parcels: Place the cabbage parcels seam-side down in the tomato sauce. Score around the rim of the Camembert and place it in the center of the casserole. Bake in the preheated oven for 30 minutes.
- Add cheese and bake again: Spoon most of the melted Camembert over the cabbage parcels, then bake for an additional 10 minutes until everything is golden.
- Serve: Sprinkle with extra pepper and drizzle with extra virgin olive oil if desired. Enjoy with crusty bread or mashed potatoes.
Recipe Tips
- Choose flexible cabbage leaves: When picking your cabbage leaves, go for the ones that are slightly yellow and flexible. These are easier to roll without tearing.
- Blanch the leaves properly: Make sure to blanch the cabbage leaves for about 6 minutes until they are soft and bendy. This helps with rolling the filling.
- Season the sausage mix: Add salt and pepper to the sausage and rice mix to boost the flavor of the filling.
- Drain the cabbage leaves well: After blanching, make sure to pat the cabbage leaves dry to avoid watery stuffed rolls.
How To Store & Reheat Leftovers
To Store: Place any leftover stuffed cabbage leaves in an airtight container and store them in the fridge for up to 3 days.
To Reheat: Reheat the stuffed cabbage leaves in the oven at 180°C (350°F) for about 15-20 minutes until warmed through. You can also microwave them on medium heat for 2-3 minutes, but the texture may be slightly softer.
Freezing: You can freeze the stuffed cabbage leaves for up to 2 months. Let them cool completely, then store them in a freezer-safe container.
Nutrition Facts
- Calories: 682 kcal
- Fat: 39.8g
- Saturated Fat: 18g
- Protein: 36.5g
- Carbohydrates: 46.7g
- Sugars: 10.7g
- Salt: 2.5g
- Fibre: 6.3g
Try More Jamie Oliver 5 Ingredients Recipes:
- 5 Ingredients Feta Filo Turnovers
- 5 Ingredients Crispy Prawn Parcels
- 5 Ingredients Squash Agrodolce
- 5 Ingredients Stuffed Courgettes
Jamie Oliver 5 Ingredients Stuffed Cabbage Leaves
Description
Jamie Oliver 5 Ingredients Stuffed Cabbage Leaves are made with Savoy cabbage, spicy pork sausages, cooked basmati rice, plum tomatoes, and Camembert cheese. This tasty stuffed cabbage recipe creates a delicious dinner that takes about 1 hour to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the oven: Set the oven to 180°C (350°F).
- Prepare the cabbage leaves: Trim and remove 8 large leaves from the Savoy cabbage (preferably the yellower ones). Cut off any tough stalks. Blanch the leaves in boiling salted water for about 6 minutes, until soft and flexible. Drain the leaves and cool them under cold water. Pat them dry with a clean tea towel.
- Make the filling: Remove the skins from the sausages, season the sausage meat with sea salt and black pepper, and mix it with the cooked rice. Divide the mixture into 8 portions and shape each portion into a rough cylinder.
- Roll the cabbage leaves: Lay out the cabbage leaves, place a portion of sausage mix in the center of each leaf, fold them up, and roll to create 8 parcels.
- Prepare the sauce: Crush the plum tomatoes by hand into a large shallow casserole pan. Add ½ a tin of water, season well with salt and pepper, and bring it to a simmer over medium heat.
- Cook the cabbage parcels: Place the cabbage parcels seam-side down in the tomato sauce. Score around the rim of the Camembert and place it in the center of the casserole. Bake in the preheated oven for 30 minutes.
- Add cheese and bake again: Spoon most of the melted Camembert over the cabbage parcels, then bake for an additional 10 minutes until everything is golden.
- Serve: Sprinkle with extra pepper and drizzle with extra virgin olive oil if desired. Enjoy with crusty bread or mashed potatoes.
Notes
- Choose flexible cabbage leaves: When picking your cabbage leaves, go for the ones that are slightly yellow and flexible. These are easier to roll without tearing.
- Blanch the leaves properly: Make sure to blanch the cabbage leaves for about 6 minutes until they are soft and bendy. This helps with rolling the filling.
- Season the sausage mix: Add salt and pepper to the sausage and rice mix to boost the flavor of the filling.
- Drain the cabbage leaves well: After blanching, make sure to pat the cabbage leaves dry to avoid watery stuffed rolls.