Cabbage-stuffed courgettes

Ingredients

• 2 courgettes (about 500 g; 8 inches long each)courgettes
• 70 g (1 cup)shredded cabbage
• 90 g (1 cup)leeks, thinly sliced into semi-circles
• 80 g (½ cup)onion, finely diced
• 75 g (½ cup)red pepper, finely diced
• 1 mediumtomato, diced
• 15 ml (1 tablespoon)sunflower oil
• 5 ml (1 teaspoon), optionalmustard seeds
• 60 g (2 ounces)butter
• 50 g (½ cup)grated cheese
• 30 g (¼ cup)breadcrumbs
• ½ teaspoon, or to tastesalt
• ¼ teaspoon, or to tasteblack pepper

Instructions

1. 1

   Prepare vegetables

   Halve the leeks lengthways and slice them into narrow semi-circles. Cut the cabbage into narrow strips. Peel and finely dice the onion, remove the seeds and membrane from the red pepper and finely dice it, then dice the tomato.

2. 2

   Soften onion

   Melt the butter in a sauté pan. Add the onion and red pepper and fry gently for about 5 minutes, until they begin to soften.

3. 3

   Cook the filling

   Add the mustard seeds, leeks, cabbage and tomato. Season with salt and black pepper to taste, then add 2 tablespoons of water.

4. 4

   Simmer vegetables

   Cover the pan, lower the heat and simmer the vegetables gently for about 15 minutes, stirring occasionally, until softened. If they need longer, cook for a few more minutes, bearing in mind that they will continue cooking in the oven.

5. 5

   Check seasoning

   Taste the filling and adjust the seasoning if needed. Set it aside to cool while you prepare the courgettes.

6. 6

   Prepare courgettes

   Preheat the oven to 200°C (400°F). Trim the ends from the courgettes and cut each one in half lengthways. Scoop out the seeds, leaving about 6 mm (¼ inch) of flesh all around.

7. 7

   Fill courgettes

   Lightly brush the outside of each courgette with oil. Arrange them in a suitably sized baking dish and sprinkle lightly with salt. Divide the filling between the courgette halves.

8. 8

   Add topping

   Mix the grated cheese with the breadcrumbs and scatter the mixture over the filled courgettes. Cover the dish with a lid or a sheet of foil.

9. 9

   Bake and brown

   Bake the covered dish in the preheated oven for 25 minutes. Remove the cover and bake for a further 5 minutes, until the cheese topping has browned. Take the dish out of the oven and serve immediately.

What are cabbage-stuffed courgettes?

This is a baked vegetable dish built around courgette halves filled with a soft mixture of cabbage, leeks, onion, red pepper and tomato. Stuffed vegetables appear in many cuisines; this version uses familiar British-style vegetables and a simple cheese-and-crumb topping.

The filling is cooked separately before baking, which helps soften the cabbage and lets you check its seasoning. It can also be served on its own as a vegetable side.

Nutrition and macros by portion

The nutrition label shows one serving as written: 140 calories, 4g protein, 9g carbs, 11g fat.

The carbohydrates come mainly from the vegetables and breadcrumbs, while butter, cheese and sunflower oil contribute most of the fat. The cheese and vegetables provide some protein. For a balanced plate, serve a courgette portion with a protein-rich main and a simple side of potatoes or other vegetables.

Build the vegetable filling

Butter base: gently frying the onion and red pepper for about 5 minutes starts softening them without rushing the rest of the vegetables.

Cabbage and leeks: slicing them thinly helps them cook evenly in the covered pan. The tomato and a little water provide moisture as the mixture simmers.

Prepare the courgettes

Even halves: trim the ends, then cut each courgette lengthways so the filling has a stable channel to sit in. Scoop out the seeds but leave about 6 mm of flesh around the edges.

Light oiling: brush the outsides lightly with sunflower oil and arrange the halves snugly in the baking dish. This makes them easier to handle after baking.

Cook the filling until soft

Gentle simmer: keep the pan covered and the heat low, stirring occasionally during the 15-minute cook. The vegetables should be softened, not reduced to a purée.

Before filling: taste and adjust the seasoning, then let the mixture cool while you prepare the courgettes. The filling will cook a little more in the oven.

Get a browned topping

Cheese and crumbs: mixing them together spreads the topping across the filled halves and gives the surface both savoury flavour and a crumbly finish.

Two-stage bake: keep the dish covered for 25 minutes, then uncover it for 5 minutes so the cheese can brown. Watch the topping during the final stage.

Serving ideas

Serve the courgettes straight from the oven as a vegetable-centred main or alongside another dish. The cabbage filling also makes a side on its own, so you can serve extra separately if you have any.

A simple accompaniment such as boiled or roasted potatoes makes a more substantial plate. Keep the portions of the stuffed courgettes in mind if serving them with other rich or filling sides.

Recipe notes & tips

• Slice the leeks and cabbage into narrow pieces so they soften evenly.
• Keep the filling at a gentle simmer and stir it from time to time.
• Leave about 6 mm of courgette flesh around each hollow so the halves hold their shape.
• Let the filling cool briefly before dividing it between the courgettes.
• Use a baking dish that holds the courgette halves snugly.
• Uncover only for the final 5 minutes to brown the topping.

Variations

• Omit mustard seeds: leave them out for a milder filling.
• Change the cheese: use another grated cheese that melts well.
• Add herbs: mix chopped fresh herbs into the cooked filling.
• Serve as a side: cook the cabbage mixture and serve it without stuffing courgettes.
• Make it meatier: serve alongside a separate meat or bean-based main.

Common mistakes to avoid

• Cooking the filling too quickly: keep the heat low so the vegetables soften without catching.
• Leaving the cabbage too coarse: cut it into narrow strips so it cooks through in the pan.
• Scooping out too much flesh: leave about 6 mm around the courgette shells to help them keep their shape.
• Skipping the seasoning check: taste the filling before it goes into the courgettes and adjust if needed.
• Browning for too long: uncover for just the final 5 minutes and check the topping.
• Using a dish that is too large: choose one that holds the courgette halves securely.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in an oven until hot throughout; the topping may soften after storage.

Frequently asked questions