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Mozzarella Stuffed Cabbage Parcels
Three savoy cabbage leaves blanch briefly until pliable, then each wraps around a piece of mozzarella and folds into a compact parcel. A quick tomato sauce — onion, crushed garlic, tinned tomatoes, and dried oregano — goes into the baking dish first, then the parcels nestle on top and bake covered for about 30 minutes. The cheese melts into a pocket while the cabbage softens fully. Two portions from just a handful of ingredients, ready in 40 minutes.
Equipment
- Oven
- Skillet
Ingredients
- 3 savoy cabbage leaves
- ½ ball mozzarella cheese, cut into 3 pieces
- 4 pinches of dried oregano
- ½ onion, sliced
- 1 garlic clove, crushed
- 200g chopped tomatoes (from a 400g tin)
- Olive oil
- Salt and pepper
Instructions
- 1Preheat the oven to 180°C (gas mark 4).
- 2Submerge the cabbage leaves in a bowl of freshly boiled water for 10 minutes to soften them, then drain well. Pliable leaves won't tear when you roll them.
- 3Place a piece of mozzarella in the center of each leaf. Season with a pinch of oregano, salt, and pepper, then fold the leaves tightly around the cheese to form parcels.
- 4Heat a generous splash of olive oil in an ovenproof casserole dish over medium heat. Add the sliced onion and fry for about 3 minutes until softened.
- 5Stir the crushed garlic into the onions and cook for 1 to 2 minutes until fragrant. Watch closely so the garlic doesn't burn and turn bitter.
- 6Pour in the chopped tomatoes and the remaining pinch of oregano. Season the sauce with salt and pepper, then let it simmer gently for 5 minutes.
- 7Nestle the cabbage parcels into the simmering tomato sauce. Transfer the dish to the oven and bake for 15 minutes. Finish with a light drizzle of olive oil before serving.
Notes
- Make ahead: You can assemble the cabbage parcels up to a day in advance and store them in the fridge until you're ready to simmer the sauce.
- Swap: If you don't have savoy cabbage, regular green cabbage works just as well. Just make sure to soak the leaves until they're fully pliable.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.