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  • Dairy free
  • Egg free
  • Gluten free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • Healthier living
  • Diabetes friendly
  • No added sugar
  • High in dietary fibre
  • High in protein
  • Over 4 serves veg or fruit

This European-style cabbage roll recipe is a comforting dish for a chilly weeknight. It’s gluten free, too.

  • Serves4
  • Cook time1 hour 10 minutes
  • Prep time30 minutes, + cooling & standing time
Cabbage rolls


  • 1/2 cup (100g) medium-grain white rice
  • 1 whole savoy cabbage, core removed
  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 500g Coles Australian Pork Mince
  • 2 tbs chopped dill
  • 2 tbs chopped flat-leaf parsley
  • 3 tsp ground paprika
  • 1 tsp caraway seeds
  • 1 tsp ground allspice
  • 400g jar tomato passata

Nutritional information

Per serve: Energy: 1723kJ/412 Cals (20%), Protein: 30g (60%), Fat: 19g (27%), Sat Fat: 6g (25%), Sodium: 185mg (9%), Carb: 28g (9%), Sugar: 8g (9%), Dietary Fibre: 6g (20%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place rice and 3/4 cup (185ml) water in a small saucepan over high heat. Bring to the boil, then reduce heat to low. Cover and cook for 12-14 mins or until tender and liquid is absorbed. Set aside for 10 mins to steam. Use a fork to separate the grains. Cool completely.

  2. Step 2

    Meanwhile, cook cabbage in a large saucepan of boiling water, turning, for 10 mins or until bright green. Carefully transfer to a plate lined with paper towel. Set aside to cool completely.

  3. Step 3

    Heat oil in a small frying pan over medium-high heat. Cook onion, stirring, for 5 mins or until softened. Add garlic. Cook for 1 min or until aromatic. Cool.

  4. Step 4

    Combine rice, onion mixture, mince, dill, parsley, paprika, caraway seeds and allspice in a bowl. Season. Separate the cabbage leaves (you’ll need 12 large leaves), removing any thick veins.

  5. Step 5

    Place 1 cabbage leaf on a work surface, with cut-edge closest to you. Spoon 2 tbs mince mixture along the cut edge. Roll up cabbage, folding in sides, to enclose the filling. Repeat with remaining leaves and mince mixture.

  6. Step 6

    Spoon 1/4 cup (60ml) passata over base of a 21cm x 28cm baking dish. Top with the cabbage rolls, packing tightly. Spoon over remaining passata. Cover tightly with foil. Bake for 45 mins or until the filling is cooked through and the sauce is bubbling.

Recipe tip

Serve with chopped dill and lemon wedges

Smart swap:
Got dried parsley in your cupboard? Save at the checkout and use it instead of chopped parsley in this recipe – dried herbs are more intense, so you’ll only need to use 1 tsp.

Use it up: Shred any leftover cabbage leaves and stir into soups, pasta sauces or casseroles.