This delicoius traditional dish is the perfect winter warmer.


  • 1 savoy cabbage

  • Stuffing

  • 100g pork mince

  • 100g beef mince

  • 100g bacon, finely diced

  • ½ red capsicum, deseeded, finely diced

  • ½ cup kalamata olives, pitted, finely chopped

  • ½ bunch parsley, finely chopped

  • 1 bunch dill, finely chopped

  • Pinch powdered mustard

  • 1 clove garlic, grated

  • ½ cup breadcrumbs

  • 1 tbs Dijon mustard

  • 1 tbs white pepper

  • Salt


  • 1.

    In a large mixing bowl, add all ingredients for the stuffing, mix with your hands until well combined. Set aside.

  • 2.

    Trim the stem of the cabbage & remove any damaged leaves.

  • 3.

    Simmer the cabbage in its entirety in salted water for 10 to 15 mins, until the outer leaves are just supple.

  • 4.

    Take the cabbage out of the pot and place it, stem side up, in a large bowl lined with enough muslin cloth to wrap it the cabbage in. Carefully, run a sharp knife around the stem to free the cooked outer leaves. Remove the stem and discard.

  • 5.

    Fill the newly made cavity with the stuffing, making sure to reach all the way to the bottom. Lift the overhanging muslin around the cabbage and fasten at the top with string. Squeeze any excess water out.

  • 6.

    Place bowl with cabbage into a large pot lined with a tea towel. Fill the pot with enough water to reach half way up the bowl.

  • 7.

    Cover and cook for 25 – 30 minutes or until the internal temperature reaches 68 – 72C.

  • 8.

    When cooked, remove from muslin, slice and serve.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 257kj
  • Fat Total 15g
  • Saturated Fat 4g
  • Protein 12g
  • Carbohydrate 18g
  • Sugar 2g
  • Sodium 452mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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