Stuffed Cabbage

Recipes taken from the archives of Woman’s Weekly cookery pages over the last 100 years. This recipe is from August 1940, a wartime austerity meal!
Serves: 4
Prep time: 15 mins
Cooking time: 30 mins
Total time: 45 mins
Costs:Cheap as chips




    • 250g (8oz) pork sausages (or sausagemeat)


    • 1 small onion, peeled and finely chopped


    • 1 small cooking apple, peeled, cored and finely chopped


    • 30g (1oz) breadcrumbs


    • Salt and freshly ground black pepper


    • 8 Savoy cabbage leaves, the outer ones


    • 100ml (3½fl oz) hot chicken stock




    • 15g (½oz) butter


    • 1 small onion, peeled and finely chopped


    • 3 large ripe tomatoes, sliced


    • Pinch of dried thyme or 1 tsp fresh thyme


    • 2 tbsp hot chicken stock or water


    • A little cornflour, optional


    • 1 shallow ovenproof dish






    1. Set the oven to Gas Mark 4 or 180°C. Take the skins off the sausages, if using, and mix the meat with the onion, apple, breadcrumbs and plenty of seasoning.


    1. Blanch the cabbage leaves in boiling salted water (in 2 batches) for 2 mins, then plunge them into ice-cold water.


    1. Lay the cabbage leaves out flat on the work surface, undersides down. Remove the very thick piece of stalk, with scissors. Form the sausage mixture into 8 rounds, flatten slightly, and then wrap each portion in a cabbage leaf. Pack the parcels into the dish, pour the stock over and cover the dish with foil. Bake for 30 mins until tender.


    1. To make the sauce: Melt the butter in a small pan, add the onion and cook for 5 mins to soften it. Add the tomatoes and thyme and a little seasoning, along with the stock or water. Cover and cook gently 10-15 mins until the onions are very soft.


    1. Rub the mixture through a sieve to make a purée. Reheat it for serving, thickening it with a cornflour paste, if you like. Check the seasoning. (Add a couple of tsp of vinegar to the sauce if you want it sharper.) Serve with the stuffed cabbage.



Nutritional information per portion



fat 11.0g saturates 5.0g calories 234(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.