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: red cabbage, savoy cabbage..
  • No carrots? Use parsnips or jerusalem artichokes instead. 
  • No lentils? Try with rice or beans instead. 
  • No cumin seeds? Use fennel seeds instead. 
  • 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/4 gas mark. Gently remove the outer cabbage leaves trying to keep them whole, and roughly chop half of the cabbage center - reserve 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. In a large frying pan, heat 2 tbsp of olive oil. Add the chopped onion, cumin seeds, turmeric and a pinch of both salt and pepper. Cook until fragrant, about 3-4 minutes.
  4. Add the chopped cabbage, cubed carrot and lentils. Cook for 5-7 minutes, until tender. If the mixture is too dry add a splash of water. Season to taste with salt and pepper.
  5. In the meantime, pour the passata in a baking dish and season with dried thyme, salt and pepper.
  6. Spoon 3 tablespoons of the lentil mixture into the centre of each cabbage leaf.
  7. Roll up and place, seam-side down, in the baking dish.
  8. 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/4 gas mark for 10 minutes. 


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

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