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Recipe of: © Monsieur Cuisine

Stuffed cabbage parcels

MC connect
4 portions
Ready in: 1:15 h
Preparation time: 30 min.
Created on: 06.11.2018
  • 1 white cabbage (1 kg)
  • 2 tsp salt
  • 1 day-old bread roll
  • 300 ml milk (fresh whole milk, 3.5% fat)
  • 350 g mixed beef and pork mince
  • 1 egg (medium)
  • ¼ tsp pepper
  • 1 l meat stock at room temperature
  • 15 g cornflour
  • 1½ tbsp plain flour (type 405)
  • 8 tbsp cream (30% fat)


  • kitchen twine


Per portion:

  • calorific value
    1549 kj / 370 kcal
  • protein: 23 g
  • carbohydrates: 14 g
  • fat: 25 g
Preparation time
30 min.
Ready in
1:15 h
  1. Take 12 large outer leaves from the cabbage head and cut out the thick stems. Bring water with 1 teaspoon of salt to the boil in a pan and cook the leaves and leaf veins for 5 minutes. Remove and drain.
  2. Soak the bread roll in the milk for 5 minutes. Then squeeze out thoroughly.
  3. Remove the core from the remainder of the cabbage, chop the cabbage roughly, wash, drain and put in the blender jug with the leaf stalks. With the measuring beaker in place, chop until medium fine for 10 seconds/speed setting 5.
  4. Add the meat, the squeezed-out bread roll, 1 egg, 1 teaspoon of salt and ¼ teaspoon of pepper in the blender jug and, with the measuring beaker in place, mix into a homogenous mass using the reverse button/3 minutes/speed setting 3. Then remove and clean the blender jug.
  5. Now lay 3 cabbage leaves on top of one another. Put some of the meat mixture on top, roll up and tie with kitchen twine.
  6. Pour the meat stock (at room temperature) into the blender jug. Arrange the cabbage parcels in the deep steamer basket, ensuring that they do not cover all the slits so that the steam can circulate properly. Attach the deep steamer basket to the blender jug, close and cook the cabbage parcels with the steamer button/35 minutes. Once the time has elapsed, remove the steamer basket while closed and put aside.
  7. Decant the stock from the blender jug and reserve. There should be approximately 250 ml. If not, top up. Pour the stock back into the blender jug. Stir the cornflour with 3 tablespoons of cold water into a smooth paste. Put the flour, cream and cornflour in the blender jug and, with the measuring beaker in place, mix for 3 seconds/speed setting 3/100 °C. Serve the stuffed cabbage parcels with the sauce.


Boiled potatoes or mashed potatoes go well with the stuffed cabbage parcels.

After steaming, you can also fry the cabbage parcels briefly on all sides in a little butter in a frying pan.

If the cabbage parcels turn out a little larger, you can put two parcels in each of the deep and shallow steamer baskets. This does not affect the settings.


Bon appétit with Monsieur Cuisine

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