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Stuffed cabbage rolls

Serves 4

Cooks In30 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 200 10%

  • Fat 13.9g 20%

  • Saturates 3.2g 16%

  • Sugars 12.2g 14%

  • Salt 1.2g 20%

  • Protein 5.9g 12%

  • Carbs 14g 5%

  • Fibre 6.2g -

Of an adult's reference intake


  • 1 leek
  • 750 g carrots
  • 4 cloves of garlic
  • 25 g toasted almonds , plus extra to serve
  • a few sprigs of fresh dill
  • 50 g feta cheese
  • 2 tablespoons olive oil , plus a drizzle extra
  • 1 teaspoon cumin seeds
  • 8 big savoy cabbage leaves

Recipe From

Jamie Magazine

By Lizzie Harris


  1. Preheat the oven to 180ºC/gas 4.
  2. Trim and finely chop the leek, chop the carrots, and peel and finely chop the garlic. Chop the almonds, plus a few extra to serve, then toast until golden. Pick the dill, then cube the feta.
  3. Heat the oil in a pan over a low-medium heat, and sauté the leek and carrots for a few minutes. Add the garlic, cumin seeds and a splash of water, season, then cover and gently cook until the veg is soft, about 5 minutes. Stir often, adding water if it catches.
  4. Blanch the cabbage leaves in boiling salted water for 2 to 3 minutes, drain and lay out on a board. Fold most of the almonds, the dill and feta into the veg mix, then spoon 3 tablespoons into the centre of each leaf.
  5. Roll up and place, seam-side down, in a baking dish. Drizzle with oil, cover and bake for 15 minutes. Serve with a the reserved almonds on top.

Watch the video: 100% Authentic Hungarian Stuffed Cabbage Rolls (November 2020).