Stuffed cabbage – Trôo style

Stuffed cabbage – Trôo style

  • 1
  • 2
  • 3
  • 4
  • 5
(17 ratings)

Prep: 30 mins Cook: 2 hrs, 30 mins

Easy

Serves 4 - 6
This is the simplest and best of all stuffed cabbage recipes - with good-quality sausages, it's divine. By Sophie Grigson

Nutrition and extra info

Nutrition: per serving

  • kcal680
  • fat20g
  • saturates50g
  • carbs26g
  • sugars1.5g
  • fibre12g
  • protein35g
  • salt3.81g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1½-2kg/3lb 5oz-4lb 8oz Savoy, white or green cabbage, thickly shredded
    Cabbage

    Cabbage

    ka-badge

    The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 800g fabulous butchers sausages, or Duchy Originals, skinned

Method

  1. Pre-heat the oven to 150C/Gas 2/fan 130C. Cook the cabbage in boiling salted water for 4 minutes or so, then drain and run under the cold tap. Drain again thoroughly. Butter a deepish oven-proof dish (about 3 litre) generously with half the butter. Cover the base with a third of the cabbage. Season well.

  2. Arrange half the sausagemeat over the cabbage, flattening it out a bit with your fingers so that it covers it reasonably well, pressing down as you go. Repeat these layers, and then finish with a final layer of cabbage. Season again with salt and pepper, then dot with the remaining butter. Cover tightly and bake for 21⁄2 hours, until the cabbage is as tender as butter.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
twinmum
2nd Nov, 2016
5.05
Made twice now and highly recommend. Easy and extremely delicious. Even fussy family members eating this. Definitely use good quality sausages.
lizleicester
11th May, 2015
3.8
Lovely comfort food that takes no effort to make.
dentalfun
21st Dec, 2014
You know, this actually really good. Some may find it bland, and it will never have the complex flavours of dishes with extra ingredients, but it's tasty, steady comfort food. Just use good ingredients. Made twice and very happy.
rachbxl
21st Nov, 2012
5.05
Delicious! Don't stint on the sausages though, as without great sausages it wouldn't be very nice. I was only looking for a way to use up the cabbage from the veg box, but I'll definitely make again.
beclam
28th Mar, 2012
3.05
An ok meal, not sure if i make again though
pantry-thief
13th Nov, 2011
5.05
This is a nice versatile, cheap 'n easy week-day family dish which can easily be pepped up a bit to suit everyone's own taste. I added some thinly sliced fennel and a few rashers of smoked bacon.
torrcaroline
30th Jun, 2011
Surprisingly nice! Don't assume it will be bland as it only uses three ingrediants, it's really great for a low-prep hearty meal.
kerleo22
22nd Feb, 2011
5.05
Made this for dinner this evening. halved the ingredients as it was for two. Delicious. next time I'll put less salt in the water.
jocrow
23rd Nov, 2010
5.05
Great dish for the family, Simple with few ingredients. The kids really love it and there is no waste. Quick to prep, perfect to put in the oven on timer. Very comforting after a winter's walk. Economical and tasty. A regular family meal in our house, thanks for the inspiraton.
lovemushrooms
23rd Dec, 2009
1.05
Absolute rubbish, very bland and boring. Cooked exactly as instructed but it was so bad the only place for it was the bin. Disappointing after all these positive reviews. Would recommend ribs and cabbage instead if you're looking for something simple and tasty that uses cabbage. All you need is savoy cabbage, good ham ribs from the butcher, boiling water, salt and pepper!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.