Healthy living

Cabbage rolls

Cabbage rolls
Cabbage rolls

Preparation time: 20 minutes

Cooking time: 1 hour

Serves: 4


  • 1/2 cup white rice
  • 8 large cabbage leaves
  • 1 onion, finely chopped
  • 250g lean pork minced
  • 50g packet reduced-salt cream of chicken soup mix
  • 1 egg
  • 1/4 cup chives, chopped
  • 3 spring onions, chopped
  • 2 ripe tomatoes, chopped
  • 1 large capsicum, seeded and finely diced
  • 425g can crushed tomatoes


1. Cook rice following packet directions and cool. Preheat oven to 180 °C.

2. Blanch cabbage leaves in boiling water for 1 to 2 minutes until soft, drain onto a clean tea towel and remove coarse stems.

3. Combine remaining ingredients except canned tomatoes.

4. Divide between the cabbage leaves and fold into rolls, ensuring the filling is enclosed.

5. Place seam side down and pack tightly in an oblong baking dish. Spoon over crushed tomatoes and cover tightly with foil. Bake for 1 hour.


  • Substitute chicken or beef for pork mince. Add 50g grated Parmesan cheese to the rice mixture for added flavour.
  • 16 serves of vegetables in this recipe.

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