Stuffed Cabbage Rolls

  • Preparation Time:
    - mins
  • Cook Time:
    - mins
  • Serves:
  • 1 cabbage cored
  • 500g mince or chicken breasts finely chopped
  • 1 cup cooked samp or rice
  • 1 onion finely chopped
  • 1 stick celery chopped
  • 1 large carrot diced
  • 3 cloves garlic crushed
  • 1 pkt ROYCO® Sweet and Sour Dry Cook-in-Sauce
  • 2x 410g cans crushed tomatoes
  • 1 tbsp Italian herbs
  • salt and pepper
  • grated cheddar cheese
  • Preheat oven to 200 degrees
  • In a pan heat oil and fry the onion, celery, carrots and peppers until soft, set aside until needed
  • In a large pot bring water to a boil
  • Place cabbage in water core side down, cover the pot, reduce heat and cook cabbage for 10 minutes
  • Drain and set aside to cool, once cooled separate the cabbage leaves apart
  • In a bowl combine the tomatoes, ROYCO® Sweet and Sour Dry Cook-in-Sauce, garlic, herbs, mix well, set aside
  • In a separate bowl add the mince, rice, vegetables, salt and pepper, 2 tbsp of the tomato mixture and mix to combine
  • In a baking dish, place 1 cup of the tomato mixture
  • Peel a cabbage leaf off the head cut the stem off
  • Place 3 tbsp of the meat mixture in the centre of the cabbage leaf, fold the leaf to make a roll
  • Place seam side down in the baking dish, repeat with the remaining meat mixture and the cabbage
  • Spoon the tomato mixture on top of the cabbage rolls
  • Cover with the tin foil and bake in the oven for 1 hour
  • Remove the foil, turn the heat to 200, sprinkle cheese on top and cook until the cheese is melted


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