Can’t be Stuffed Cabbage

Been craving mum's stuffed rolled cabbage.

Her little hands would make dozens at a time, ready on the stove top by mid-morning to slowly simmer for hours in tomato & spices sauce and it was never enough. The cabbage would turn tender & sweet filled with aromatic mixture of spices, rice & ground beef. So, I've decided to make it, only to find out Joe brought home only half cabbage BUT you need the FULL leaves for stuffing ?.

I cant be bothered patching leaves together and I'm running out of time and stuffing & rolling is the last thing I feel like doing, and it all feels a bit too much and I can't be stuffed. So, I layered the ingredients instead (like Lasagna) and it turned out delicious, sweet, luscious & moreish.

Stuffed cabbage

Can’t be Stuffed Cabbage


  • 1/2 white cabbage – broken into leaves, boiled till tender + strained.
  • 120ml Olive oil
  • 1 red onion
  • 1 carrot
  • 3 garlic cloves
  • 2 tspn Sweet Paprika
  • 1.5 tspn Tumeric
  • 1/2 tspn Black pepper
  • 2 tspn salt (+ more to sprinkle over cabbage)
  • 400g premium beef mince
  • 4 heaped Tbspn tomato paste
  • 1.5 L beef stock
  • 2 Tbspn Pomegranate Molasses
  • 400g medium grain rice
  •  Crumbled Fetta & Parsley to serve .


  1.  Dice onion, carrot, garlic and saute’ with salt + olive oil till translucent
  2. Add spices, beef + salt and saute’ for further 5 min
  3. Add Tomato paste, stock + Pomegranate Molasses. Simmer for 15-20 minutes. Adjust seasoning;
  4. Super important – Take 1.5 cups of the sauce out and put aside (try not to have beef in it as much as you can);
  5. Add rice to your sauce + mix;
  6. Oil a deep oven dish (~30cmX23cm) and start layering
    ✔️sauce ✔️cabbage leaves (like lasagna sheets) with a sprinkle of salt ? + repeat about 4 times. Finish with a layer of cabbage and top it with reserved sauce. Make sure no rice is picking out.
  7. Cover with baking paper & foil. Bake on fan-Forced oven on 165 for 1.5 hrs. Last 20 minutes uncovered.
  8. Top with crumble feta & chopped parsley. Rest it for 15 min. Serve.