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Stuffed Cabbage Leaves

1hr 40 mins



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Sunset Dinner


This recipe looks complicated but really it isn’t! If you are in a rush buy a good quality tomato sauce.

Oven temperature

180°c fan 160°c – 350°f – Reg 4


Make tomato sauce

  1. Chop all vegetable

  2. Heat oil and fry onion, bay leaf and thyme until onion translucent, add vegetables and garlic cook for approx. 5 minutes.

  3. Add tomatoes and seasonings to taste (add a little sugar if a little sharp)

  4. Simmer until all cooked and sauce thickened.

Make filling

  1. Cook pearl barley

  2. Fry onion until translucent add garlic for 2 mns

  3. In a bowl add barley, onion mix, currents chopped walnuts lemon zest, herbs and seasonings (if you enjoy chilli add some flakes)

  4. Once all well combined add beaten eggs to bind all ingredients

  5. Boil salted water, blanch cabbage leaves (if midribs thick pare a little with a potato peeler) for 3 minutes

  6. Drain and refresh with cold water pat dry


  1. Lay leaves out and fill each leaf with filling roll up from stalk end and put each one in an overproof dish.

  2. Cover with Tomato sauce and dot with sour cream – keep a little to decorate when cooked.

Cooks tips

You can make the majority of this dish in advance have it all prepared and ready to put in the oven, so easy for entertaining.

Serve with

This is really a complete dish garnish with some of the sour cream

Wine pairing


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Vegetarian information
Sunset Dinner


  • 12 large leaves of Savoy Cabbage

  • 5 tabs soured cream

  • Tomato Sauce

  • 1 tab olive oil

  • 1 onion

  • 1 bay leaf

  • Sprig of thyme

  • Carrot

  • Celery Stalk

  • Garlic

  • 600g tomatoes

  • Seasonings


  • 20g pearl barley

  • 1 tab oilive oil

  • 1 onion

  • Garlic clove

  • 50g currants

  • 50g walnuts

  • Lemon zest

  • Parsley

  • Dill

  • Chilli flakes – optional

  • 1 egg

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