Stuffed cabbage rolls recipe

Stuffed cabbage rolls recipe

4 ratings

Stuffed cabbage rolls have been given a wonderfully cheesy makeover. These satisfying rolls are bursting with mince beef, cheese, rice and vegetables making the perfect hearty supper. Swapping flour wraps for fresh cabbage makes this delicious dish a healthy alternative! See method

  • Serves 4
  • 30 mins to prepare and 45 mins to cook
  • 432 calories / serving


    For the filling

    • 1 tbsp olive oil
    • 1 onion, finely chopped
    • 1 carrot, finely chopped
    • 2 sticks celery, finely chopped
    • 2 garlic cloves, finely chopped
    • 500g (1lb) beef steak mince (15% fat)
    • 2 tbsp tomato purée
    • 150g (5oz) cold cooked long-grain rice

    For the tomato sauce

    • 1 tbsp olive oil
    • 1 onion, finely chopped
    • 2 garlic cloves, finely chopped
    • 2 x 400g tinned chopped tomatoes
    • pinch caster sugar
    • small handful basil, finely chopped
    • 12 good-sized savoy cabbage leaves
    • 75g (3oz) mature Cheddar, coarsely grated

Each serving contains

  • Energy

  • Fat

    18g 26%
  • Saturates

    8g 38%
  • Sugars

    16g 18%
  • Salt

    1g 16%

of the reference intake
Carbohydrate 16.3g Protein 37.7g Fibre 5.3g


  1. Preheat the oven to gas 6, 200°C, 180°C.
  2. For the filling, heat the olive oil in a large saucepan, and fry the onion, carrot and celery over a medium heat until softened. Add the garlic and fry for a further 2 minutes. Add the mince, turn up the heat and fry for a further 5-6 minutes or until golden brown. Add the tomato purée. Season well, add the rice and cook through for 2 minutes. Set aside to cool.
  3. For the tomato sauce, heat the olive oil and fry the onion for 3-4 minutes or until softened. Add the garlic and fry for another minute. Add the chopped tomatoes and caster sugar, season well, and simmer for 10-15 minutes. Stir in the basil and set aside.
  4. Place the cabbage leaves in a large pan of boiling salted water and cook for 1-2 minutes or until tender. Remove from the pan and plunge into iced water. Drain well and set aside.
  5. Place two spoonfuls of the rice and mince mixture in the middle of each cabbage leaf, fold over the sides and roll up, ending up with the seam on the bottom. Repeat until all the mixture is used up.
  6. Spoon half the tomato sauce over the base of an ovenproof dish, place the stuffed cabbage rolls on top, and pour the remaining tomato sauce over. Scatter with the grated Cheddar cheese. Bake for 30 minutes or until the cabbage is tender and the cheese has melted.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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