Pork cabbage rolls

So hearty and warming, these pork and cabbage rolls will convert anyone to a love of cabbage dishes.

  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print
<i>The Ultimate Low-fat</i> cookbook, ACP Books


Pork cabbage rolls
  • 8 large cabbage leaves, trimmed
  • 1/4 teaspoon olive oil
  • 1 large carrot, grated coarsely
  • 1 medium brown onion, finely chopped
  • 1 stalk celery, trimmed, finely chopped
  • 2 clove garlic, crushed
  • 200 gram pork fillet, minced
  • 1 tablespoon tomato paste
  • 2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground allspice
  • 2 cup cooked white long-grain rice
  • tomato sauce
Tomato sauce
  • 1 1/2 cup (390 grams) bottled tomato pasta sauce
  • 1/2 cup (125 millilitres) chicken stock
  • 2 clove garlic, crushed
  • 1 tablespoon finely chopped fresh flat-leaf parsley


Pork cabbage rolls
  • 1
    Boil, steam or microwave cabbage leaves briefly until pliable; drain. Rinse under cold water; drain. Pat dry with absorbent paper.
  • 2
    In large frying pan, heat oil; cook carrot, onion, celery and garlic, stirring, about 5 minutes or until onion softens. Add mince and paste; cook, stirring, until mince is browned. Add spices; cook, stirring, until fragrant. Stir in rice; cool 10 minutes.
  • 3
    Divide rice mixture among leaves; roll firmly to enclose filling, folding in edges. In large baking-paper-lined bamboo steamer over large saucepan of simmering water, cook rolls, in single layer, about 10 minutes or until heated through.
  • 4
    Meanwhile, make tomato sauce.
  • 5
    Serve cabbage rolls with tomato sauce.
  • 6
    To make sauce: in a small saucepan, combine sauce, stock and garlic; bring to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until thickened slightly. Stir in parsley.

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