Stuffed Savoy Cabbage with Minced Meat | Hearty Oven Bake

Preheat the oven to 180 °C top/bottom heat. In a large pot, bring plenty of salted water to a boil with a pinch of caraway seeds.

Cut out the stalk of the savoy cabbage in a wedge shape. Blanch the whole head of savoy cabbage in boiling water for about 6–8 minutes, carefully lift it out, quench briefly in cold water, and drain.

Gently fan out the outer cabbage leaves like petals. Cut out the firmer inner core using a small knife, chop finely, and set aside for the meat mixture.