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Skirlie stuffed cabbage


Serves 3

Hazel describes this dish as "total comfort food" and it absolutely is!



For the skirlie:

50g butter
2 white onions, diced
3 cloves garlic, chopped
250g pinhead oatmeal (it HAS to be pinhead)
50ml sherry
500ml stock 
salt and pepper
1 tsp dried thyme
pinch dried chilli flakes
2 tsp dried porcini powder (blitz dried porcini in a coffee grinder)

8 large savoy cabbage leaves

For the béchamel: 

50g butter
40g plain flour
400ml milk
2 tsp dried porcini powder
few gratings fresh nutmeg
salt and pepper

2 handfuls finely grated strong cheddar cheese


I did change a few of the ingredients, so see above for what I used.

I didn't change anything about the method, however, so hop on over to for the how to. It's a little faffy but totally worth the effort. Enjoy!

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Skirlie stuffed cabbage close up