Tested till perfect Stuffed Savoy Cabbage

Stuffed Savoy Cabbage

Celebrate a staple of winter by elevating the simple savoy cabbage to a work of art. Start by stuffing a veal-and-ham filling between the leaves, then wrap the cabbage in cheesecloth so it keeps its shape during cooking. Bring the whole cabbage to the table to cut into wedges and serve with the delicious reduced cooking liquid and sweet, tender carrots cooked in the same pot.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2003

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 1 1savoy cabbagesavoy cabbages, (3 lb/1.5 kg)
  • 1-1/2 cups 1-1/2cupsfresh bread crumbs
  • 1/4 cup 1/4cupmilk
  • 1 tbsp 1tbspvegetable oil
  • 1 1large oniononions, finely chopped
  • 1 1eggeggs
  • 2 tbsp 2tbsptomato paste
  • 1 1garlic clovegarlic cloves, minced
  • 2 tsp 2tspchopped fresh thyme, (or 3/4 tsp/4 mL dried)
  • 3/4 tsp 3/4tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1/2 tsp 1/2tspground allspice
  • 1/2 tsp 1/2tspnutmeg
  • 1 lb 1lblean ground veal or beef
  • 1 cup 1cupminced lean ham
  • 1/2 cup 1/2cupchopped fresh parsley
  • 2-1/2 cups 2-1/2cupschicken stock or vegetable stock
  • 1 stalk 1stalkcelery, cut in 3 pieces
  • 3 sprigs 3sprigsfresh parsley
  • 2 sprigs 2sprigsfresh thyme
  • 1 1bay leafbay leaves
  • 1 bunch 1bunchsmall carrotcarrots, peeled
  • 1 tbsp 1tbspall purpose flour
  • 1 tbsp 1tbspbutter
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1-  in large pot of boiling salted water, cover and cook cabbage until skewer inserts easily into centre, about 10 minutes. Chill under cold water and drain upside down; pat off all water with towels.

2-  in bowl, mix bread crumbs with milk; set aside. In small skillet, heat oil over medium-high heat; sauté onion until golden brown, about 9 minutes. Add to bread crumb mixture and mix to combine.

3-  in large bowl, whisk egg, tomato paste, garlic, chopped thyme, salt, pepper, allspice and nutmeg. Mix in bread crumb mixture, veal, ham and all but 1 tbsp (15 mL) of the chopped parsley.

4-  Place cabbage on 7-inch (18 cm) square of doubled cheesecloth. Gently separate leaves from cabbage almost to centre, keeping intact at base. Starting at centre, stuff meat mixture between and about two-thirds of the way up leaves. Pull up outer leaves to return cabbage to original shape. Tightly fold up cheesecloth around cabbage; tie securely with string.

5-   In large saucepan, bring stock and 2 cups (500 mL) water to boil. Add cabbage, celery, parsley, thyme and bay leaf; cover and simmer over medium heat for 40 minutes. Add carrots; cook until cabbage is tender when tested with skewer, 20 minutes. Remove cabbage, letting liquid drain back into pan. Place on platter; with slotted spoon, surround with carrots. Keep warm.

6-   Increase heat to high; boil until liquid is reduced to or add water to make about 1-1/2 cups (375 mL). Mix flour with butter and whisk into pan; reduce heat and simmer, stirring, until slightly thickened, about 3 minutes. Strain into sauceboat. Stir in remaining chopped parsley. Cut cabbage into wedges and serve with sauce.

Nutritional Information Per serving: about

cal 242 pro 22g total fat 8g sat fat 3g
carb 21g fibre 7g chol 80mg sodium 1,344mg

% RDI:

calcium 10 iron 18 vit A 116 vit C 60
folate 50
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