Cabbage Rolls

Cabbage Rolls

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Servings: 4
Calories: 293


  • 1 large loose-leafed green cabbage
  • 1 lb lean fine-ground minced beef
  • 1 clove garlic and 1 large onion finely chopped
  • 1/2 teaspoon allspice
  • 1 crumbled bay leaf or a pinch ground bay leaf
  • 1 teaspoon thyme
  • salt and freshly ground black pepper
  • 1 3/4 pint passata - smooth tomato puree paste


  • Separate out the leaves of the cabbage. Put the rough, tough outer leaves to one side - you will need them later.
  • Select about 12 large but malleable leaves. Dip them in boiling water in a big saucepan a few times until they soften so they can be rolled easily. You may need to cut off the thick bit of the stalk.
  • Mix the beef in with the onion and garlic and the allspice, bay leaf, thyme and plenty of salt and black pepper.
  • Then roll up your sleeves and knead it thoroughly,
  • Put about one-twelfth of the meat mixture - about a tablespoon - on the bottom third of each cabbage leaf, roll it over once, fold the sides in and then keep rolling until you have a neat cigar shaped parcel.
  • Put the washed, rough outer leaves in the bottom of a baking dish as a base, and put the 12 (or however many you have made) cabbage rolls in nice neat rows on top.
  • Mix a little salt and pepper into the passata and pour that over the cabbage rolls.
  • Put it to bake in a medium oven, gas mark 4 (350°F) 180°C for about 45-50 minutes.
  • Quite a lot of the sauce is absorbed while it cooks and keeps the cabbage rolls moist.
  • Serve the cabbage roll with a spoonful of the sauce to each plate.
  • Throw away the rough outer leaves.
Calories: 293 kcal
Carbohydrates: 32 g
Protein: 31 g
Fat: 6g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 70 mg
Sodium: 174 mg
Potassium: 1696 mg
Fiber: 10 g
Sugar: 17 g
Vitamin A: 1303 IU
Vitamin C: 106 mg
Calcium: 143 mg
Iron: 8 mg
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