Serves 4
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From Chinese, Japanese to Polish cuisine, cabbage rolls are a popular delicacy present in many parts of the world, coming in a variety of ingredient combinations and flavours. Here, we recreate the humble but homely dish to numerous regions, featuring a generous selection of mince and vegetables. Do it right, and they’ll come out incredibly juicy, spicy, and even a little bit zingy.


  • 1 tbsp vegetable oil
  • 1 medium brown onion, finely chopped
  • 2 clove garlic, crushed
  • 350 g pork mince
  • 300 g beef mince
  • 1 tsp ground allspice
  • 400 g can diced tomatoes
  • ½ cup white medium-grain rice
  • 700 ml bottle Italian tomato cooking sauce
  • 1 cup vegetable stock
  • ⅔ cup flat-leaf parsley, coarsely chopped
  • 8 large cabbage leaves
  • ½ cup shredded parmesan

Heat oil in a large frying pan over moderate heat. Cook and stir onion for 2 mins. Add garlic; cook and stir for a further 30 secs. Cook mince, in batches, stirring with a wooden spoon to break up lumps, for 3 mins or until browned.


Return mince to pan. Add allspice; cook for 1 min. Add tomato, rice and ⅓ cup each tomato sauce and stock. Bring to the boil.


Reduce heat; simmer, stirring occasionally, for 12-15 mins or until sauce thickens slightly. Stir in half parsley.


Meanwhile, bring a large saucepan of water to the boil. Cook cabbage leaves, in batches, for 1 min or until tender. Cool. Trim thickest part of stem from leaves.

Preheat to 200 C (180 C fan-forced). Spread ½ cup tomato sauce over the base of a 10 cup ovenproof dish.

For each roll, place cabbage leaf on a flat surface. Spoon ½ cup of mince mixture along centre. Fold in ends; roll up firmly. Place rolls, seam-side down, in prepared dish.


Combine remaining stock and sauce; pour over rolls. Cover with foil; bake for 50 mins. Remove foil; bake for 15-20 mins or until tender.


Serve, sprinkled with remaining parsley and the cheese.

TIP Use large leaves; reserve centre of cabbage for stir-fries or salads. You will need 1 large cabbage for this recipe. Rice will be slightly crunchy but will then soften when rolls are baked.

Photo: bauersyndication.com.au

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