Stuffed Cabbage with Pork and Blue Cheese

Ingredients for 4 servings

1 onion, finely chopped
15 mL (1tbsp) oil
500 g (1lb) ground pork
Few leaves fresh sage, parsley or other herbs of your choice, chopped
50-75 g (3½ to 5 tbsp) fresh breadcrumbs
1 x 125 g pack Castello® Traditional Blue Cheese
Salt and pepper
1 savoy cabbage with good green outer leaves
500 mL (2 cups) vegetable stock

Stuffed Cabbage with Pork and Blue Cheese


Make the filling by gently frying the onion in the oil, then add the meat and cook for 10 -15 minutes until well browned all over. Mix in breadcrumbs, seasonings and herbs and allow to cool. Once cooled fold in the Blue Cheese broken into medium sized ‘crumbles’.

Cut off the base of the cabbage and carefully peel off the outer leaves – you will need 10 -12 depending on size. Blanch the cabbage leaves in boiling salted water until just tender and bright green, then plunge into cold water and drain well. Preheat oven to 200ºC / 400ºF.

Layout the drained leaves, place a spoonful of filling towards the side where it was joined to the base, fold over sides and then roll up into a parcel. Continue with all remaining leaves and filling, place them in lightly buttered oven proof dish and pour over sufficient stock to just cover. Cover the dish with foil and bake for about 20 minutes, removing foil for final 5 minutes to just brown off the tops.

Serve with herbed rice or other accompaniment of your choice.

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