Stuffed cabbage in the Troo style from Good Tempered Food: Recipes To Love, Leave, & Linger Over by Tamasin Day-Lewis

  • pork sausages
  • cabbage

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Mayandbill on December 15, 2025

    This recipe can also be found on bbc good food.com

  • dtremit on January 12, 2016

    A wonderful dish. This recipe, reprinted in the NYT, alerted me to this cookbook. The sausage and cabbage cook down beautifully; the sausage ends up perfectly cooked despite not being browned, and the cabbage is sweet and rich. I did not blanch the cabbage, but rather microwaved it briefly; this leaves it with more volume and texture. My only criticism is the portion -- as written, it's far too much food for us. Next time, I'll make a half batch in a smaller dish. That said, the leftovers are nice with some buttered noodles, or make a good base for carrot soup.

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