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Stuffed cabbage leaves

Stuffed cabbage leaves


These tasty little vegan parcels are packed with Mediterranean veg – serve with rice to soak up all the lovely juices.

  • Feeds 4 Feeds 4
  • Ready in 50 minutes

Each serving contains

  • Energy
    485kj 116kcal
  • Fat
    Low 6%
  • Saturates
    Low 4%
  • Sugar
    Low 13%
  • Salt
    Low 6%

% of adult’s reference intake | Carbohydrates per serving : 14g


  • 1 tbsp Co-op extra virgin olive oil
  • 1 red onion, finely chopped
  • 4 garlic cloves, 3 sliced, 1 crushed
  • 1 aubergine, diced
  • 1 courgette, diced
  • 1 red pepper, diced
  • ½ x 25g pack flat leaf parsley, chopped
  • 2 tsp dried thyme
  • 400g Co-op Italian chopped tomatoes
  • 1 tbsp drained jarred capers, plus
  • 1 tbsp liquid from the jar
  • 1 Co-op British savoy cabbage, 8 large outer leaves only, trimmed
  • Basmati rice, to serve (optional)


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Heat the oil in a pan, then add the onion and sliced garlic
  3. Fry, covered, for 8-10 mins, stirring occasionally, until softened
  4. Add the aubergine, courgette, pepper and parsley, plus 1 tsp of the thyme, and cook for 10-15 mins more, until the veg softens
  5. Stir through half the tomatoes, season, then spoon into a bowl and leave to one side

To make the sauce:-

  1. Put the rest of the thyme and tomatoes in the pan, with the crushed garlic, plus the capers and liquid, then bring to the boil and simmer for 5 mins, stirring from time to time
  2. Meanwhile, cook the cabbage in boiling water for 1 min, to soften
  3. Drain, then set aside until cool enough to handle
  4. Pour the sauce into an ovenproof dish
  5. Fill the cabbage leaves with the veg mixture, fold into parcels and place, seam-side down, on the sauce
  6. Bake for 15 mins, then serve with the rice, if you like

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