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Photo of Pork and cabbage rolls by WW

Pork and cabbage rolls

Total Time
2 hr 10 min
30 min
1 hr 40 min
With garlic, cloves, paprika and chilli flavouring these authentic rolls, you’ll definitely be amazed at how something so simple can taste so wonderful. For a light and fresh dish, serve with steamed veggies.


Brown rice, dry

¾ cup(s), (150g)

Savoy cabbage

5 cup(s), 12 large leaves

Lean pork mince

700 g

Olive oil

1 tsp

Brown onion

1 medium, finely chopped


2 clove(s), finely chopped

Ground paprika

1 tbs

Dried chilli flakes

½ tsp, dried

Canned diced tomatoes

1200 g, (Buy 3x400g can)


  1. Place rice in a medium saucepan with 1½ cups (375ml) of water and bring to the boil. Reduce heat and simmer, covered, for 20 minutes.
  2. Meanwhile, boil, steam or microwave cabbage leaves until just tender. Drain. Refresh under cold water and drain. Remove and discard thick stem part from each cabbage leaf.
  3. Heat a large non-stick frying pan over medium-high heat. Cook pork, stirring to break up lumps, for 5–7 minutes or until browned. Transfer to a bowl.
  4. Heat oil in same pan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until softened. Add paprika and chilli and cook, stirring, for 1 minute. Add rice, pork and 400g tomatoes. Bring to the boil and remove from heat. Season with salt and pepper.
  5. Meanwhile, process remaining tomatoes in a food processor until smooth. Season puree with salt and pepper.
  6. Preheat oven to 180°C or 160°C fan-forced. Working with 1 at a time, place ½ cup mince mixture in the centre of each cabbage leaf. Roll to enclose filling.
  7. Spread a little tomato puree over the base of a 30cm x 20cm (6cm deep) ovenproof dish. Top with cabbage rolls. Pour over remaining puree and bake, covered, for 1 hour or until tender. Serve.


SERVING SUGGESTION: Steamed baby carrots and green beans, plus no-fat Greek-style yoghurt. TIP: Be sure to purchase a whole cabbage otherwise the leaves won't be large enough to contain the filling.