Cabbages for Kings

Stuffed Savoy cabbage

Stuffed Savoy cabbage

This is glamorous enough to serve either on its own, as a starter or as an impressive side dish.

Serves 4-6

  • 6 large outer leaves of a Savoy cabbage plus the rest of the cabbage
  • 2 eggs
  • 250g breadcrumbs
  • 1 pack (6 slices) bacon, preferably thick, cut into strips
  • 100g grated Parmesan cheese (save a little to sprinkle on the finished dish)
  • 2 garlic cloves, grated or minced
  • 2 tbsp oil
  • 100g butter
  • 2-3 sprigs of rosemary
  1. Pre-heat the oven to a medium heat: gas 6, 180C
  2. Peel off the outer leaves of the cabbage (I cut out some of the tough rib at the bottom of the leaf), then core and shred the rest of the cabbage.
  3. Bring a large pan of water to the boil and blanch the big leaves (put them in the boiling water for a minute or two and then rinse in cold water - i.e. don't cook them).
  4. Fry the bacon in the oil until it's crisp, add the garlic and the drained, shredded cabbage and cook until the cabbage is tender (approx. 5 mins or so).
  5. Remove from the heat and, in another bowl, combine the breadcrumbs, Parmesan and egg. Then add the bacon cabbage mixture and combine well.
  6. Stuff the large leaves with this mixture - lay the leaves out (inside up) and place a spoonful of the mixture in the centre of each leaf, then roll up, tucking in the sides (like a wrap) and lay them in a buttered baking dish with the seam downwards. Cover and bake in the oven for 25 mins.
  7. Melt the butter in a small pan and cook for a little while until the butter browns a little, then add the rosemary, remove the cabbage parcels from the oven and pour over the rosemary butter, sprinkle with Parmesan and serve.
  • recipes Jo Arnell
  • pictures David Merewether

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