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Cabbage & cheese rolls with tomato sauce


  • Preheat oven to 190°C.
  • To make the tomato sauce, heat the oil in a large heavy-bottomed pot and gently saute the onion and garlic until tender. Then add the tomatoes with a pinch of sugar, the anchovies, stock and seasonings. Mix well and cook until thickish and fragrant.
  • In another pot, cook the cabbage leaves in rapidly boiling water for 4 mins. Then drain and cut out the stalks, cutting in half if needed.
  • To make the stuffing, place the mascarpone, sour cream, seasonings and dill in a processor and whiz up until smooth. 
  • Then lay the cabbage leaves on a workbench, mound the stuffing on top and roll up.
  • Spoon a layer of the tomato sauce in a large oven dish and top with the cabbage rolls, seam side down and in one layer. Then season and top with a layer of more tomato sauce, tasty cheese and parmesan. Cook in the oven for about 15-20 mins.
  • Serve with a simple green salad on the side.


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 3 cans diced tomatoes, drained a little
  • a good pinch of sugar
  • 2-3 anchovies, chopped
  • 1 cup chicken stock
  • sea salt & freshly ground pepper
  • 1 savoy cabbage, core removed & outer leaves separated
  • 1 heaped cup mascarpone cheese
  • ¾ cup sour cream
  • 4 tbsp chopped dill
  • grated tasty cheese
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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