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Stuffed cabbage – Trôo style

Stuffed cabbage – Trôo style

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Rating: 4 out of 5.22 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving
NutrientUnit
kcal680
fat20g
saturates50g
carbs26g
sugars1.5g
fibre12g
protein35g
salt3.81g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, March 2003

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Overall rating

Rating: 4 out of 5.22 ratings
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