Stuffed Cabbage Leaves in Tomato Sauce with Sun-Dried Tomato & Garlic Couscous

A simple and comforting dish full of Mediterranean flavour. We’ve served with our Sun-dried Tomato Couscous, but this also works well with our Tomato & Chilli or Roasted Vegetable Couscous. Serves 4 as a light lunch or 2 as a main.


Preheat the oven to 190C/fan 170C/gas 6.

Bring a large pan of salted water to the boil. Add the cabbage leaves and blanche for 1 minute. Drain and run under cold water until they have cooled.

Put the pork, onion, Parmesan, egg, breadcrumbs, parsley and dried herbs in a bowl. Season with a little salt and plenty of black pepper and mix together well. Divide into 4 balls. Lay a cabbage leaf on a clean work surface or chopping board and roll and wrap a meatball inside until completely sealed. Repeat with the remaining meatballs.

Pour the tomatoes into a baking dish. Stir in the vinegar, sugar, chilli flakes, 100ml of boiling water, and season. Bake for 10 minutes, then nestle the cabbage parcels into the sauce. Bake for a further 35-40 minutes or until the meatballs are cooked through.

Meanwhile prepare the couscous according to the packet instructions.

Serve the parcels and sauce on a bed of couscous and scatter over the basil.



  • 4 large Savoy cabbage leaves, stems removed
  • 250g pork mince
  • 1 small red onion, grated
  • 25g Parmesan cheese, finely grated
  • 1 egg, beaten
  • 40g breadcrumbs
  • 1 tbsp finely chopped parsley
  • 1 tsp dried mixed herbs
  • salt and pepper
  • 1 x 400g tin chopped tomatoes
  • 1 ½ tsp sherry vinegar or red wine vinegar
  • pinch sugar
  • pinch of chilli flakes
  • handful of fresh basil leaves, torn
  • 1 x packet of Ainsley Harriott Sun-dried Tomato & Garlic Couscous