Stuffed baby cabbages in tomato sauce

Recipe from: 9/1/2002 12:00:00 AM

Ingredients 14
Servings 1


Serving Change
  • 2 baby cabbages
  • 30 g butter
  • 1 onion, grated
  • 1/2 red pepper, finely chopped
  • 100 g baby mushrooms, thinly sliced
  • 250 ml fresh breadcrumbs
  • 100 g feta cheese, crumbled
  • Tomato sauce:
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 5 ml sugar
  • 1 x 410 g can tomatoes, chopped
  • 60 ml tomato purée
  • salt and freshly ground black pepper to taste


Loosen the cabbage leaves slightly.
Place cabbages in a pot of boiling, salted water and boil for 5 minutes, then remove from heat and leave for 15 minutes.
Gently open out leaves without detaching them at the base.
Leave the central core leaves intact - they look very attractive when the cabbage are halved.
For the stuffing:
Melt butter and cook onion, mushrooms and red pepper over gentle heat for 3 minutes.
Remove from heat and stir in breadcrumbs and feta cheese.
Spoon stuffing into the leaves, starting at the centre and folding each leaf towards the centre as you proceed.
Press the outer cabbage leaves around each cabbage firmly - secure with a few toothpicks if necessary, but remember to remove them before serving.
Steam over boiling water in a steamer or steaming basket for 15 minutes.
Serve hot with the sauce.
For the sauce:
Combine all ingredients, simmer for 10 minutes, season to taste and serve.

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