Cabbage roll

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Cabbage roll


For filling:

  • Cooked white rice: 1/2cup
  • Cooked Beef/chicken keema: 1/2cup(cooked with ginger garlic paste, salt and pepper)
  • Egg: 1(beaten)
  • Tomato sauce: 2tbsp
  • Soya sauce: 1tsp
  • Chopped onions: 2tbsp
  • Chopped Coriander leaves: 2tbsp
  • Chopped Capsicum: 2tbsp
  • Salt as needed
  • Black pepper powder: 1tsp
  • Chopped green chilies as needed

For rolls:

  • Cabbage: 1 medium sized
  • Olive oil: 1tbsp
  • Tomato sauce: 3tbsp
  • Mayonnaise: 2tbsp
  • Black pepper powder: 1tsp
  • Chicken or beef or fish stock: ¼ cup


Place all filling ingredients in a bowl, mix well and set aside.
With sharp knife, remove core from cabbage.


In large pot of boiling water, add 3tbsp salt and carefully place whole cabbage, core side down into the pot. Boil cabbage for 8 minutes. Remove and chill under cold water.
Remove leaves from the cabbage and cut away the thick center stem from the outside of each leaf. (See picture)


Place 3tbsp filling on each cabbage leaf. Fold over each side and tightly roll the cabbage roll.
Mix tomato sauce, oil, mayonnaise, pepper powder and stock. Spread half of this mixture in a baking dish.
Now place the rolls into baking dish and pour the remaining tomato mixture over the cabbage rolls.


Bake for 1 hour at 190C.
Or heat a large bowl and place sauce and rolls into it. Cook it for 1 hour on low heat.or you can fry the rolls.
Serve with sauce.


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