Stuffed cabbage from Plenty (page 95) by Yotam Ottolenghi

  • ricotta cheese
  • vegetable stock
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    NOTE: The online recipe includes tomatoes, which can be fresh tomatoes or tinned tomatoes, and does not include Parmesan cheese.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    NOTE: The online recipe includes tomatoes, which can be fresh tomatoes or tinned tomatoes, and does not include Parmesan cheese.

  • adelina on August 02, 2024

    family really loved this! I cut down on the wine and substituted lemon juice

  • pie4u on August 10, 2020

    I have made this recipe a few of times (about to make it again with my homegrown savoy cabbage), and we really enjoy it each time. I grew up eating traditional stuffed (with meat) cabbage, and this is a lovely more delicate version. Note the photo form the Guardian is not this recipe as this one does not have tomatoes.

  • Dauniika on June 05, 2014

    This was a very involved and drawn out recipe for an underwhelming end result. The filling was yummy pre-baking but the baking process kind of ruined it.

  • elisarose on January 05, 2013

    I made this as directed and unfortunately the wine in the sauce overwhelmed all the other flavors. The filling was tasty before I stuffed it into the cabbage leaves.

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