Stuffed Cabbage Leaves
Recipe type: Main Course
This is one of my all-time favorite recipes! My measurements here are approximate, but I'll do my best!
  • 1-2 cups of Bread from stuffing mix. Use stuffing seasoned to your preference
  • 1 head of cabbage
  • salt
  • white pepper
  • 500g of ground beef
  • 1 egg
  • 1 teaspoon of dijon mustard
  • 4-5 strips of thick cut bacon
  • 1 tsp of vegetable stock
  1. Let the bread soften in water or milk. Use your own judgment about how much liquid to add. You want your bread to be soft but not soup-like. Less is more.
  2. Boil water in a pot and add your whole cabbage to the pot for several minutes (until you can begin to easily peel off leaf layers whole). I remove my cabbage from the water, gently peel off as many layers as I can and return the cabbage to the water. You will want to get 12 leaves.
  3. Mix ground beef, egg and your stuffing mixture. Add salt, white pepper and mustard.
  4. Once your cabbage leaves are cooled, use a spoon to add your ground beef mixture to the center of one leaf. You might have to play with it a little to decide how much to add. It depends on the size of your leaves and whether or not you want to wrap your beef in one or two leaves. I use 1 leaf and about ¼ cup of my ground beef mixture and then wrap it into a package. You can tie your package off using special cooking yarn or simply fold it into a package (that's what I do. I'm too lazy to tie them up!).
  5. Cut bacon into ¼ inch strips and then cook them in oil in a large pan. As the bacon becomes crispy, remove and set aside for later. Add your stuffed cabbage leaves (folded sides down) and fry them until the leaves begin to brown. Turn them over and repeat.
  6. When you are finished frying them, turn them folded sides down and add the bacon that you have set aside, 500 ml of water, and vegetable broth stock.
  7. Let them continue to cook over low heat for another half an hour until the ground beef in the middle has finished cooking.
  8. These are great served with mashed potatoes!
Recipe by The Dawkter's Wife at