Stuffed Cabbage Leaves

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 338.5
  • Total Fat: 25.4 g
  • Cholesterol: 61.7 mg
  • Sodium: 706.1 mg
  • Total Carbs: 12.4 g
  • Dietary Fiber: 3.5 g
  • Protein: 15.6 g

View full nutritional breakdown of Stuffed Cabbage Leaves calories by ingredient
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Taken from My Cooking Class, Steaming Basics by Orathay Guillaumont Taken from My Cooking Class, Steaming Basics by Orathay Guillaumont
Number of Servings: 6


    1 garlic clove
    1 sprig rosemary
    1 small savoy cabbage
    2 oz. slightly stale bread (1 or 2 slices)
    2/3 c. milk
    14oz. to 1 lb. fresh sausage
    1 sprig thyme
    1/4 c. parmesan
    salt and pepper to taste


Chop the garlic. Pluck the rosemary leaves from stems and chop them.

1. Remove the cabbage leaves from the head, taking care not to rip them. Plunge them into boiling water for 5 minutes, just enought time to soften them. Drain and set aside.

2. Soak the bread in the milk.

3. Remove the casing from the sausage, and break the meat apart with a fork.

4. Wring any excess milk form the bread. Mix the bread with the sausage meat. Add the garlic, thyme, rosemary and grated Parmesan. Season with salt and pepper.

5. Remove the tough center vein from the middle of each cabbage leaf. Place a little ball of filling in the center of each leaf, fold over to seal the filling and tie with kitchen twine to create little bundles. (Place the cabbage-leaf bundle on a piece of twine. Make the dirst know. Cross the twine over the bundle, turn the bundle over and make another knot.)

6. Steam the bundles in a steamer basket for 10-15 minutes. Serve hot with rice and some tomatoe concasse.

Serving Size: Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user DORINE.KING.

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