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Cabbage Stuffed With La Tomme des Demoiselles

4 portions


  • 1 large Savoy cabbage
  • 450 g (1 lb) ground veal
  • 225 g (1/2 lb) Toulouse sausage meat, or other sausage according to taste
  • 2 onions, chopped
  • 15 ml (1 tbsp.) fresh thyme, chopped
  • 15 ml (1 tbsp.) fresh parsley, chopped
  • 15 ml (1 tbsp.) chives, chopped
  • 2 bread slices, with crusts removed, dipped in 60 ml (1/4 cup) of milk
  • 1 egg
  • 125 ml (1/2 cup) prunes, chopped
  • 60 ml (1/4 cup) roasted pine nuts
  • 500 ml (2 cups) La Tomme des Demoiselles, cut into cubes
  • Salt and freshly ground pepper
  • Marinara sauce (store-bought or homemade)


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  • Preheat oven to 350° F (180° C).
  • Blanch the cabbage in a pot of salted boiling water. Drain and rinse with cold water to cool it down. Set aside.
  • In a large bowl, mix the veal, sausage meat, onions, herbs, bread, egg, prunes, pine nuts, and half of the cheese. Add salt and pepper. Mix well.
  • Divide the stuffing between the individual cabbage leaves, roll and fold the ends to form small stuffed cabbage rolls. Place the rolls on a baking dish, cover with marinara sauce and the remainder of the cheese.
  • Bake for approximately 1 hour covered with aluminum foil.

You can use this cheese for this recipe


Aromatic and supple

These medium-bodied wines offer supple tannins that of ten carry a certain roundness. They are usually dominated by aromas of ripened fruit or woody notes (toast, coffee or vanilla).

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