Stuffed Cabbage Terrine
Experience a fresh take on stuffed cabbage with my “deconstructed” stuffed cabbage terrine recipe! Inspired by Eastern European flavors, this dish is easy to prepare, elegant, and perfect for any occasion. Enjoy it warm or cold, with mashed potatoes or on its own. Its versatility lets you savor it for lunch or dinner.
Plus, it stays fresh and flavorful in the fridge for days. If you want to switch up your routine or please picky eaters who prefer just the filling, this recipe is ideal! Try my tasty terrine for a new and exciting way to enjoy stuffed cabbage.
Here are a few examples of traditional stuffed cabbage styles:
  1. Eastern European-style: Cabbage leaves filled with a mixture of ground beef, pork, rice, and spices, served with a tomato-based sauce.
  2. Asian-inspired: Cabbage leaves stuffed with ground pork, ginger, garlic, and soy sauce, served with a tangy dipping sauce.
  3. Vegetarian: Cabbage leaves filled with a mixture of rice, lentils, vegetables, and herbs, served with a flavorful sauce or gravy.
  4. Mediterranean: Cabbage leaves stuffed with a mixture of lamb, rice, and Mediterranean herbs and spices, served with a yogurt-based sauce.
  5. Sweet and sour: Cabbage leaves filled with a mixture of beef, pork, or turkey, served with a sweet and sour tomato-based sauce.
    My other stuffed cabbage recipe variations are here:
Slow Cooker Stuffed Cabbage  Mock Stuffed Cabbage
Servings: 6 yield(s)
Prep Time: 20 mins
Cook Time: 105 mins
Total Time: 125 mins
Ingredients
  • 2 lb green cabbage (Preferably Savoy. Blanched and leaves detached from the head.)
  • 1/4 cup dry white rice (Cooked and chilled.)
  • 1 lb ground pork
  • 1 large onion (Finely diced and fried.)
  • 1 tsp allspice
  • 2 tbsp marjoram
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 2 cloves of garlic (Minced.)
  • 2 cans(8oz/227g each)of tomato sauce
  • sugar (To taste)
  • 1 tsp corn starch (To thicken the sauce.)
  • 1 tsp marjoram
  • 3 tbsp heavy cream
  • chopped dill for garnish
Instructions
  1. In a tall pot, bring water to a boil. Carefully submerge the head of cabbage in the boiling water and let it cook on medium heat for approximately 10 minutes, or until the leaves become tender. Drain the water and allow the cabbage to cool down before handling it. Gently cut off the leaves. Set aside.
  2. Cook the rice. Once cooked, set it aside to cool. Fry the onions until they become soft and translucent. Allow them to cool before proceeding to the next step. In a large mixing bowl, combine the cooked rice, ground pork, fried onions, salt, pepper, marjoram, minced garlic and allspice. Ensure all ingredients are evenly mixed for a well-distributed flavor.
  3. Grease a standard 9×5-inch loaf pan with butter to prevent sticking. Begin by layering the bottom of the pan with cabbage leaves. Spread half of the meat mixture evenly over the cabbage leaves. Add another layer of cabbage leaves on top of the meat mixture. Spread the remaining meat mixture evenly over the second layer of cabbage leaves.
  4. Open one can of tomato sauce and add 1 teaspoon of sugar. Stir until well-combined. Pour the tomato sauce mixture over the top layer of meat in the loaf pan, ensuring an even distribution. Cover the terrine with cabbage leaves, creating a protective layer.
  5. Cover the loaf pan with aluminum foil, ensuring it's well-sealed to lock in moisture. Place the terrine in a preheated 350°F (180°C) oven. Bake for 1 hour and 45 minutes. Approximately 10 minutes before the cooking time is up, remove the aluminum foil to allow the top layer of cabbage leaves to brown slightly.
    6. Sauce
  6. Pour the remaining tomato sauce (second can) into a small saucepan. Add 1 teaspoon of marjoram, as well as salt and pepper to your liking. In a separate small bowl, mix 3 tablespoons of heavy cream (or half-and-half as an alternative) with 1 teaspoon of corn starch. Stir until thoroughly combined. Pour the cream mixture into the tomato sauce and bring it to a boil. Once the sauce has thickened, remove it from heat and serve alongside the stuffed cabbage terrine.
Recipe Notes

Allow the terrine to rest for approximately 10 minutes after removing it from the oven. This resting period ensures the terrine sets properly and makes slicing the meat easier. To serve the terrine, follow these steps: Choose a large, deep platter to accommodate any juices that may release from the meat. Carefully invert the loaf pan onto the platter, gently releasing the terrine. Slice the terrine into portions, ensuring each piece includes all layers for a delightful combination of flavors. Once your stuffed cabbage terrine is ready, complete the dish by serving it alongside the flavorful tomato sauce you've prepared.