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Cabbage Rolls
  • ½ cup white rice
  • 2 cup cabbage leaves (or 8 leaves)
  • 1 onion, finely chopped
  • 250g lean pork minced
  • 50g packet reduced-salt cream of chicken soup mix
  • 1 egg
  • ¼ cup chives, chopped
  • 3 spring onions, chopped
  • 2 ripe medium tomatoes, chopped
  • 1 large capsicum, seeded and finely diced
  • 425g can crushed 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.
  5. Divide between the cabbage leaves and fold into rolls, ensuring the filling is enclosed.
  6. Place seam side down and pack tightly in an oblong baking dish.
  7. Spoon over crushed tomatoes and cover tightly with foil.
  8. Bake for 1 hour.


  • Substitute chicken or beef for pork mince. Add 50g grated Parmesan cheese to the rice mixture for added flavour.
  • Choose brown rice or a mix or white and brown for a nutty flavour.

Storage Suggestions

Can be kept in the refrigerator for up to 3 days. May be frozen for up to 3 months.

Equipment List

  • Chopping board
  • Large knife
  • Saucepan
  • Small bowl
  • Can opener
  • Baking dish



Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.

Nutrition Information

530.5g Quantity per serving Quantity per 100g
Energy 1315kJ 248kJ
Protein 19.9g 3.8g
Fat, total 8.5g 1.6g
— Saturated 3g 0.6g
Carbohydrate 35g 6.7g
— Sugars 10.8g 2g
Fibre 7.4g 1.4g
Sodium 559mg 105mg