• Course

    Side dish

  • Category


  • Cooking technique


  • Level


  • Amount

    4 persons

Stuffed Green Cabbage

Pied de Mouton is the culinary name for the sweet tooth mushroom. It is a wild mushroom with a mild flavour that can be best eaten during the autumn months. In this recipe, we use Pied de Mouton to stuff a green cabbage, which is another autumn vegetable, the result being a delicious vegetarian autumn dish prepared on the Big Green Egg!


For the green cabbage

  • 1 large, green cabbage
  • 1 medium carrot
  • ¼ celeriac
  • 1 red onion
  • 2 cloves of garlic
  • 200 g pied de mouton (hedgehog mushroom)
  • 1 sprig of thyme
  • 2 sprigs of rosemary
  • 1 bunch of parsley
  • 5 slices of brown bread
  • 2 eggs
  • 2 dl whole milk
  • 2 tbsp. vegetable oil


  1. Heat the Big Green Egg with the convEGGtor and the Stainless Steel Grid to 160 °C. In the meantime, carefully fold the cabbage’s outer leaves outward and cut out the entire core. Cut the core into thin slices and keep the outside intact.Peel the carrot and the celeriac, then cut into small cubes. Peel and finely chop the onion and garlic. Brush clean the pied de mouton. Strip the leaves from the thyme and the needles from one sprig of rosemary and mince these together with the parsley.
  2. Beat the eggs, then stir in the milk. Cut the bread into small pieces then soak in the milk mixture. In the meantime, heat one tablespoon of oil in a large pan on the stove and fry the finely chopped vegetables. Heat the remaining oil in another pan until hot then fry the pied de mouton. Add the mushrooms, the soaked bread and the finely chopped herbs to the vegetables then season with salt and pepper.
  3. Thoroughly combine the vegetable mix and fill the outside of the cabbage that you reserved earlier with it. Close the cabbage’s leaves so it once again takes on its original shape pinning it shut with the remaining sprig of rosemary. Place the stuffed cabbage on the grid, close the lid and allow to cook for approximately 45 minutes.

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