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Stuffed cabbage rolls


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Put the cabbage in a large pot of simmering water and leave for 1-2 mins. Drain and remove 10-12 outer leaves, returning 1 or 2 at a time to the pot. Then refresh in iced water, drain well and set aside. 
  • Heat a little oil in a large heavy-bottomed pan and gently sauté the garlic and onion until tender. 
  • Add the caraway seeds and paprika. Stir well and cook to toast the spices.  
  • Then transfer the mixture to a large bowl and mix with the mince, lemon zest, cooked rice, a good amount of salt, a little ground pepper and the raisins until well combined. 
  • Lay a cabbage leaf on a workbench and put a heaped tablespoon of the mince in the centre. Fold up like an envelope, then roll up and place in a lightly buttered gratin dish (or any large ovenproof dish), seam side down. Repeat the process, placing the rolls into the dish in one layer. 
  • Combine the tomato cooking sauce with the wine and seasonings. Then spoon this over the cabbage rolls and cook in the oven for about 30-45 mins. 
  • Serve with chopped parsley (and sour cream, if you like) sprinkled over the top.


  • 1 Savoy cabbage
  • olive oil
  • 3 large garlic cloves, crushed
  • 1 large onion, chopped
  • 3 tspn caraway seeds
  • 3 tspn smoked or normal paprika
  • 500-600 gm minced pork
  • grated rind of 1 lemon
  • 50 gm cooked rice, well drained
  • sea salt & freshly ground pepper
  • 50 gm raisins or sultanas
  • melted butter
  • 500 gm tomato cooking sauce (passata or sugo)
  • a few slurps of dry white wine
  • 2 tbsp chopped parsley
  • sour cream

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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