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Photo of Cabbage rolls by WW

Cabbage rolls

Total Time
55 min
25 min
30 min
Try these cabbage rolls for a delicious healthy dinner option. Pack with Mediterranean flavours, these will be loved by all.


Savoy cabbage

200 g, (12x large leaves)

Olive oil

1 tbs

Shortcut bacon

75 g, diced

Brown onion

1 large, finely chopped


2 clove(s), crushed

Ground paprika

2 tsp, (sweet)

Lean beef mince, raw

350 g

Tomato paste

1 tbs


5 medium, (vine-ripened), diced

Cooked white rice

1¼ cup(s), (215g)

Fresh flat-leaf parsley

2 tbs, chopped

Extra light sour cream

cup(s), (80g)


  1. Bring a large saucepan of salted water to the boil. Cook cabbage leaves, in batches, for 1 minute or until softened. Drain. Pat dry with paper towel.
  2. Heat oil in a large non-stick frying pan over medium heat. Cook bacon and onion, stirring, for 5 minutes or until golden. Add garlic and paprika and cook for 1 minute or until fragrant. Add mince and cook, stirring to break up lumps, for 4 minutes or until browned. Add tomato paste and cook for 1 minute. Add half the tomatoes and simmer for 2 minutes. Remove from heat. Stir through rice and parsley. Set aside to cool slightly.
  3. Add enough water to a saucepan or wok so the level is just under the steamer basket and bring to a gentle simmer (see note).
  4. Meanwhile, place cabbage leaves on a flat surface. Using a sharp knife, cut out thickest part of the stem. Place ⅓ cup beef mixture at the stem end of each leaf. Fold in sides and roll firmly to enclose.
  5. Line base of a large steamer basket with baking paper. Place rolls, seam-side down, in a single layer in basket. Steam, covered, over simmering water (ensuring basket is not touching water) for 4–5 minutes or until cabbage is tender and filling is heated through. Serve topped with remaining tomatoes and a dollop of sour cream.


SERVING SUGGESTION: Steamed green beans and broccolini.