Spectacular Russian stuffed cabbage rose

Spectacular Russian stuffed cabbage rose

V is for Vegan

A recipe adapted from A Taste of Russia (by Darra Goldstein): whole stuffed baked cabbage. As the original was with meat, I made up my own. It looks terribly pretty unfurled as you stuff the filling inside each leaf. And later, once cooked, it resembles a Christmas pudding, so it makes a festive vegan centrepiece. You can also do this with mini cabbages, one per person, in which case adjust the recipe accordingly.


Quantity Ingredient
1 savoy cabbage
200g red quinoa
50ml olive oil, plus extra for brushing and oiling
2 white onions, finely diced
100g wild or brown mushrooms, chopped
1 teaspoon ground cumin
100g dill, plus extra to garnish
300g frozen cranberries, plus extra to garnish
3 tablespoons sugar
300ml soya cream
sea salt
freshly ground black pepper


  1. Boil or steam the cabbage by plunging it whole into boiling, salted water in a large saucepan. Cook for around 15 minutes or until still firm but tender. Remove from the pan and leave to cool.
  2. Preheat the oven to 180°C.
  3. Rinse the quinoa in a sieve until the water runs clear. Use double the volume of water to quinoa – in this case 400 ml water – and put both in a medium saucepan with 1 teaspoon salt. Bring to the boil, then cook for about 20 minutes. Leave to stand for 5 minutes off the heat and with the lid on. Then uncover and fluff it up with a fork.
  4. Heat the olive oil in a pan, add the onions and cook until softened, then add the mushrooms, cumin, dill and salt and pepper to taste. Add a third of the cranberries and 1 tablespoon of the sugar and cook until they break down. Mix the drained quinoa with the cranberry mixture. Take your cooled cabbage and carefully open out the leaves (it looks like a flower when you serve it).
  5. Brush all the leaves with olive oil seasoned with salt and pepper. Using a dessertspoon, pack a spoonful of mixture into the base of each leaf. When finished, pull all the leaves up and close the cabbage. Tie to secure with kitchen string and place on an oiled baking tray. Brush the top of the cabbage with oil and bake for 30 minutes, then remove from the oven and cover the cabbage with the soya cream. Return it to the oven and bake for another 10–15 minutes.
  6. Meanwhile, put the rest of the cranberries and sugar in a saucepan over a medium-high heat. Cook until the sugar has dissolved and the berries start to go mushy.
  7. Place the baked cabbage whole on a serving plate and snip off the string. Garnish with extra cranberries and some dill. It can then be sliced like a cake.
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