Burnopfield parcels

Burnopfield parcels

Savoy cabbages do really well at Gibside Community Farm. Here is a tasty recipe from Jola to use with a variety of fillings.


  • Large, outer, Savoy cabbage leaves
  • A filling mixture of your choice using whatever you have or like, e.g. vegetables, saut√© onions,  rice, lentils, minced pork/beef, barley, buckwheat, cheese, mushrooms , quinoa.  Raw egg to bind the ingredients together
  • 1-2 tins of chopped tomatoes
  • Bay leaves
  • Pepper corns


  • Blanch the large leaves in boiling water or steam them for 5 minutes to soften them up. Leave to cool.  If the stem is very thick pare off a bit with a knife or potato peeler
  • Make a fairly stiff stuffing mixture
  • Take a leaf and put a tablespoon of mixture at the stem end of the leaf.
  • Fold in the sides to the middle and roll up from the stem
  • Place your parcels in a pan with the tin/s of chopped tomatoes, bay leaves, scattered pepper corns and salt. (Only add a small amount of water if necessary as the strong sauce flavour will go well with the blander cabbage and stuffing mix)
  • Bring to boil on a gentle hear and simmer with the lid on for 15-20 minutes depending on the stuffing.

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