If you’ve been trying to convince family members to like kale—also called “chou pomme”—this oven-baked stuffed cabbage recipe is a gentle, flavorful ambush. Crisped leaves cradle a savory meat-and-vegetable filling that browns in the oven and stays moist thanks to a broth bath. Simple steps and pantry-friendly ingredients make it ideal for a weeknight or a relaxed weekend dinner.
Ingredients for six portions: what you need
- 1 tbsp olive oil
- 250 g ground beef (or other minced meat)
- 125 g carrot (about 1 large)
- 2 slices white bread
- 150 ml milk
- 1 garlic clove
- Salt and pepper, to taste
- 1 onion
- 1 white leek
- 1 egg
- 6 large kale leaves (chou frisé / chou “pomme”)
- 500 ml vegetable stock (or broth)
Utensils and oven essentials
- Wooden toothpicks (soak briefly before use)
- A medium frying pan
- A gratin dish or ovenproof baking tray
- Large pot for blanching
- Bowl for soaking bread
Step-by-step: how to assemble and bake stuffed kale
- Bring a large pot of water to a rolling boil. Blanch each kale leaf for about 1 minute. Transfer immediately to iced water to stop cooking.
- Drain the leaves on a kitchen towel so they are easy to handle.
- Heat the olive oil in a pan. Add finely chopped garlic and onion, sauté until translucent.
- Add diced carrot and chopped leek to the pan. Cook over medium heat for several minutes. Season with salt and pepper.
- Meanwhile, soak the bread slices in the milk until soft. Squeeze out excess milk and tear into small pieces.
- In a mixing bowl, combine the ground meat, the soaked bread, and the egg. Mix gently to bind.
- Add the sautéed vegetables to the meat mixture and fold until evenly distributed.
- Place about three tablespoons of filling in the center of a kale leaf. Fold the edges over the filling and secure with two toothpicks.
- Arrange the stuffed parcels in the gratin dish. Pour about half of the vegetable stock into the base of the dish to keep parcels moist while baking.
- Preheat the oven to 200°C. Bake for roughly 45 minutes, checking occasionally and spooning extra stock over parcels if the dish looks dry.
- When the leaves are tender and the filling is cooked through, remove from oven and let rest a few minutes before serving.
Practical tips, swaps and flavor ideas
- Which meat is best? Pork sausage meat, veal, lamb or beef all work. Choose according to flavor preferences.
- Gluten-free option: Replace bread with uncooked rice. The rice will cook inside the parcel in the oven.
- Use the same filling elsewhere: This mixture can stuff tomatoes, zucchini, peppers or even poultry.
- Sauces: You can bake the parcels in a tomato sauce, a creamy gorgonzola sauce, or keep the vegetable stock for a lighter result.
- Toothpick trick: Soak wooden picks in water for about a minute to prevent burning in the oven.
- Accompaniments: Serve with steamed potatoes, rice, or a crisp green salad.
Storage, make-ahead and freezing advice
- Stuffed kale keeps well in an airtight container for up to 4 days in the fridge.
- You can freeze cooked parcels. Thaw overnight in the refrigerator and reheat gently.
- Assemble and freeze uncooked parcels on a tray first, then transfer to a bag for longer storage.
Nutrition snapshot per portion (approx.)
- Calories: 186 kcal
- Carbohydrates: 10.7 g
- Fats: 9.9 g
- Saturated fat: 3.3 g
- Proteins: 12.4 g
- Fibers: 2.1 g
- Sugars: 4.3 g
Wine pairings and serving suggestions
- Try a fruit-forward Beaujolais like Chénas with the beef filling.
- A white Burgundy (Chardonnay) works well if you prefer white wine.
- For a richer match, an Irancy or light Pinot noir complements the herb and meat flavors.
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