Cabbage Rolls
Prep: 20 mins
Cook: 60 mins
Serves: 4
These quick, mouthwatering cabbage rolls are a favourite with the kids!


  • 1/2 cup rice (uncooked)
  • 8 large cabbage leaves
  • 1 onion, finely chopped
  • 250 g lean pork mince
  • 50 g packet reduced-salt cream of chicken soup mix
  • 1 egg
  • 1/4 cup chives, chopped
  • 3 spring onions (including green tops), chopped
  • 2 tomatoes, chopped
  • 1 large capsicum, seeded and finely diced
  • 425 g can no-added-salt diced tomatoes


  1. Cook rice following packet directions and cool.
  2. Preheat oven to 180 °C.
  3. Blanch cabbage leaves in boiling water for 1–2 minutes until soft, drain onto a clean tea towel and remove coarse stems.
  4. Combine remaining ingredients except canned tomatoes. 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.
  6. Spoon over crushed tomatoes and cover tightly with foil. Bake for 1 hour.

Recipe from Healthy Food Fast © State of Western Australia, 2012. Reproduced with permission


  • Substitute chicken or beef for pork mince.
  • Add 50g grated parmesan cheese to the rice mixture for added flavour.

Healthy tip!

To keep lean meats juicy and add flavour, try brushing with a marinade.

More tips

Nutrition Information

per serving per 100g
Energy 1233 kJ 292 kJ
Protein 19.3 g 4.6 g
Fat, total 6.5 g 1.5 g
— saturated 2.1 g 0.5 g
Carbohydrate 36.3 g 8.6 g
— sugars 10.4 g 2.5 g
Sodium 829.8 mg 196.8 mg
Fibre 5.5 g 1.3 g

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Comments (2)

  • Avatar

    Can't wait to try this one!
    Andrea Casey
    Posted on: 17 Sep 17

  • Avatar

    lovely dish. I used left over vermicelli instead of rice and turkey mince along with fresh marjoram in the tomatoe sauce. Pressure cooked for 10 mins instead of baked for the hour.
    Lindy Davis
    Posted on: 30 Apr 14

Rating (1 ratings)