Caramelised white cabbage roll

A variation on the standard cabbage roll in which the cabbage leaves are not filled with meat but with the remaining white cabbage itself. 

Makes 1kg

Caramelised white cabbage roll

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to thousands of components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




white cabbage



garlic, finely chopped



shallot, finely chopped




Preparation method

  • Remove the outer leaves of the cabbage.
  • Cut away the hard leaf veins.
  • Blanch the cabbage leaves in salted water and then cool over ice water.
  • Drain the leaves well and place on kitchen towel to absorb all the liquid.
  • Finely chop the rest of the cabbage.
  • Briefly and gently fry the shallot, garlic, and thyme.
  • Add the chopped white cabbage and fry until the cabbage starts to lightly caramelise.
  • Place the caramelised cabbage in a sieve to allow any excess moisture to drain.
  • Place three layers of cling film on the work surface.
  • Place a cabbage leaf in the centre. Spoon a little of the caramelised cabbage on top of the leaf and roll up tightly.
  • Place in the refrigerator, divide into portions, and heat up under the heat lamp. 

Serving suggestions

  • In a composition with white fish, such as cod, plaice, or sole.
  • In a composition with poultry and components of sweetcorn and carrot.
  • In a composition with scallops and a red wine vinegar dressing.

Previous page