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Cabbage Rolls Parmagiana

Serves 6


  • 6 cabbage leaves
  • 350g minced chicken
  • 1 onion, chopped
  • 1 clove garlic
  • 125g mushrooms, chopped
  • 1 cup cooked rice
  • 1 tablespoon tomato paste
  • 100g grated Australian cheddar cheese
  • 1/2 teaspoon mixed herbs
  • 1 x 440g can tomato soup
  • 1/2 cup red wine
Download Recipe (PDF)


  1. Cook each cabbage leaf for 5 minutes. Rinse and drain. Fry chicken in a non-stick pan until browned. Remove from pan. Cook onion and garlic for 3-5 minutes. Add a little water if needed. Combine chicken, onion, mushrooms, rice, tomato paste, half the cheese and mixed herbs. Divide evenly between cabbage leaves then roll up securely. Place into an ovenproof dish. Mix tomato soup and wine together and pour over cabbage rolls. Bake at 180oC for 30 minutes, spooning sauce over rolls occasionally while cooking. Remove from oven, sprinkle remaining cheese on top and serve accompanied with duchess potatoes and julienne of carrot and celery.


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