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Cabbage Parcels

Blanched cabbage leaves are stuffed with wild rice and beef, then wrapped like a savory present with the help of chive “ties.” They’re then sautéed and topped with shredded parmesan for a warm and satisfying dinner. Kids love these “presents!”
Serving Size: 4 People, Prep Time: 15 Minutes, Cook Time: 30 Minutes


  • 1 savoy cabbage
  • 1/2 onion
  • chives one per cabbage leaf
  • 3 celery stalks chopped
  • 2-3 garlic cloves minced
  • 1 lb lean ground beef
  • 2-4 servings of cooked wild rice
  • chopped herbs/leaves
  • salt & pepper to taste
  • shaved parmesan


  • Cook the wild rice (or use pre-made wild rice).
  • Blanch the cabbage leaves. (Boil a pot of water and drop the cabbage leaves in for 2-3 minutes until the leaves have softened a bit but are still bright in color. Remove the cabbage and set it into ice water).
  • Sauté onion & celery in a pan with olive oil. Add in ground beef and brown. Salt & pepper to taste. (Add the salt as the beef is cooking so it's absorbed).
  • Add fresh herbs & minced garlic.
  • Add the wild rice to the pan and mix.
  • Place the beef-rice mix in a bowl and lay the cabbage leaves out flat on a cutting board.
  • Place a little pile of mixture into the center of each cabbage leaf and fold it up starting with the bottom fold up, side folds in, and top fold down.
  • Use the scallions to “package” up each “parcel” like a present.
  • Place the parcels back in the frying pan with a little olive oil and lightly sauté each one on medium head about 2-4 mins per side.
  • Place on a plate and top with shaved parmesan cheese.
  • Leftover rice-beef mixture can be served hot or frozen for more cabbage parcels in the future. It’s also delicious thrown into the chicken or vegetable broth and serve as a soup with some cabbage thrown in.
Tried this recipe?Let us know how it was!

Playlists: Hits My Soul, Folksy Upbeat

This week it was time to harvest the cabbage because we (oops!) totally overstuffed the bean beds with waaaaaay too many beans and they were ready to eat and being crowded out. (On a side note- I’m not a patient gardener and generally overstuff my beds with too many things!!) The cabbages are MASSIVE right now:

We made a huge haul and brought a bunch in…

We have so much cabbage that I was wanting to get creative with it and to be able to use it for main courses. I saw some beautiful little vegetarian folded cabbage “parcels” in a favorite cookbook of mine “Naturally Vegetarian: Recipes and Stories From My Italian Family Farm” so I decided to do my own thing with the parcel idea, using ingredients we had & my favorite herbs. It was a hit with even the kids and they loved the “presents” as they called them. It was easy & yum so thought I’d share.

the freshly wrapped uncooked parcels

the cooked cabbage parcels with melting shaved parmesan on top.

We served it with kale salad from the garden, olives and leftover chicken salad (which didn’t make the pic but it would have been great with some crusty French bread and cheeses.

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