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Cabbage Roulettes with Tomato Sauce

Serves 4


  • 8 large cabbage leaves
  • 400g Australian curd-style cottage cheese
  • 1/2 cup cooked brown rice
  • 2 egg whites, beaten to soft peak stage
  • 2 tablespoons finely chopped green pepper
  • 1 clove garlic, crushed
  • ground black pepper, to taste
  • 1 x 425ml can unsweetened tomato juice
  • 2 large onions, sliced into rings
  • 1 chicken stock cube, crumbled
  • 1 tablespoon cornflour
  • 2 tablespoons water
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  1. Cut a V shape from the base of each cabbage leaf to remove hard core. Place leaves into a large pan of boiling water for 5 minutes or until wilted. Drain and refresh under cold water. Combine remaining ingredients and divide between the eight cabbage leaves. Carefully roll up to completely encase the filling. Arrange in a casserole dish. For the tomato sauce, simmer the tomato juice, onions and stock cube together for 20 minutes. Combine cornflour and water to make a paste and stir into mixture. Heat until sauce thickens. Pour over cabbage roulettes, cover and bake at 180C for one hour.
  2. **This recipe is suitable for lacto-ovo vegetarians who have adopted a vegetarian diet for health reasons.


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