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Rated excellent by our customers

Stuffed cabbage

Wheat and gluten free.

Posted by: rhona




1 - 2 hrs

Skill Level




Courses etc.

Main Courses

You will need

1x 1kg cabbage

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zest and juice of an orange More products
salt More products
pepper More products
pepper More products
175g long grain rice OR More products
175g long grain brown rice More products
25g butter Available only in our Edinburgh shops More products
1 onion chopped More products
150g cooking apple

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50g dates, stoned and chopped More products
75g cheddar grated

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1 free range egg

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Need help converting measurements? View our recipe measurement conversion tables here.


  • Preheat the oven to 180 deg cel gas mark 4 and grease a deep ovenproof dish.
  • Cook the rice in boiling water for 10-15mins or until just tender.
  • Meanwhile remove approx. 8 of the outside cabbage leaves.
  • Wash the removed leaves, halve and remove the midribs.
  • Blanch these in boiling salted water for 15 mins then drain and set aside.
  • Chop the remaining cabbage. Peel, core and chop the apple.
  • Melt the butter in a pan add the onion and saute for a few mins until soft.
  • Add the chopped cabbage and continue to cook over a medium heat for 5 mins, stirring.
  • Add the chopped apple and cook for a further min or so.
  • Drain the rice and add to the pan of onions, cabbage and apple together with the dates, orange zest and juice.
  • Stir well then remove from heat.
  • Line the base and sides of the prepared dish with half the blanched cabbage leaves, overlapping each leaf and making sure the cabbage is overhanging the top.
  • Stir the cheese and egg into the rice mixture, season with salt and pepper then turn into the cabbage lined dish.
  • Level the surface and cover with remaining cabbage leaves and fold over the overhanging cabbage.
  • Cover as tightly as possible with foil and bake for 45 mins.
  • To serve loosen the sides with a knife and turn the 'pie' out onto a warmed serving platter.

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