Stuffed cabbage leaves from River Cottage Veg: 200 Inspired Vegetable Recipes (page 38) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • Zosia on November 10, 2014

    The flavour of these was really quite good, and better the next day, but I had issues with the texture: the crunchy walnuts and chewy farro-barley filling was pleasant, but the crunchy vegetables in the sauce were not, something a longer cooking time would rectify. But my real issue was with the cabbage; there's a time and place for crunchy cabbage, in my opinion, in a cabbage roll is not one of them. I used green cabbage and more than just blanched the leaves before filling, cooking them for 8-10 minutes to make them pliable. They didn't cook any further during baking. Perhaps the savoy cabbage called for in the recipe would be different.

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