Stuffed Cabbage Parcels

Cabbage leaves stuffed with chopped cabbage, lentils, fresh herbs and spices then baked in a passata style tomato sauce.


  • No white cabbage? Use any cabbage you have.
  • No carrots? Swap for parsnips or Jerusalem artichokes instead. 
  • No lentils? Try with rice or beans. 
  • No cumin seeds? Use fennel seeds. 
  • No turmeric? Add ground coriander or ground cumin instead. 
  • No passata? Pour a can of chopped tomatoes into a food processor and blend until smooth.

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Servings: 2


1 Cabbage (any)

1 Onion (chopped )

1 Carrot (cubed)

1 can lentils (drained and rinsed )

1 tbsp Cumin seeds

1 tsp Ground turmeric

Olive oil

Salt & pepper

For the tomato sauce:

500 g Tomato passata

2 Garlic cloves (chopped )

1 tbsp Dried thyme

30 g Parsley

Salt & pepper


  1. Preheat the oven to 180 C/160 fan/ gas mark 4. Gently peel off the outer cabbage leaves trying to keep them whole. Roughly chop half of the cabbage centre and keep the other half for another recipe.
  2. Blanch the outer cabbage leaves in boiling salted water until tender, for 4-5 minutes, then drain and lay out on a chopping board.
  3. Heat 2 tbsp of olive oil in a large frying pan, then add the chopped onion, cumin seeds, turmeric and a pinch of salt and pepper. Cook until fragrant (about 3-4 minutes).
  4. Add the chopped cabbage, cubed carrot and lentils to the pan. Cook for 5-7 minutes, until tender. Season to taste with salt and pepper and add a splash of water if the mixture looks a bit dry.
  5. While that's cooking, pour the passata into a baking dish and season with dried thyme, salt and pepper.
  6. Spoon three tablespoons of the lentil mixture into the centre of each cabbage leaf, then roll it up and put it seam-side down in the baking dish.
  7. Drizzle with olive oil and bake for 20 minutes. Serve with fresh parsley on top. 
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How to store

Store in an airtight container in the fridge for up to 3 days. Reheat in the preheated oven at 180 C/160 fan/gas mark 4 for 10 minutes. 


Serve the leftovers with a side of potato salad or warm crusty bread. 

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