Cabbage Rolls

  Prep Time: 25mins
  Cook Time: 40mins
  Serves: 4


  • For the cabbage rolls: 1 small onion, finely chopped
  • 100g cooked rice
  • 2-3 garlic cloves, crushed
  • 4 x vEEF burger patties, defrosted & crumbled
  • 200g tomato paste
  • Salt & pepper
  • Extra virgin olive oil
  • 1 head white cabbage
  • For the tomato sauce: 1 finely diced onion
  • 1 finely diced carrot
  • 1 finely diced celery stick
  • 1 x 400g can peeled tomatoes
  • 3-4 minced garlic cloves
  • 1 tbsp tomato paste
  • 1 bay leaf
  • 1 sprig thyme
  • Small handful chopped parsley
  • 200ml water
  • 3 tablespoons extra virgin olive oil
  • Basil to garnish
  • Salt and Pepper


Step 1

For the tomato sauce: Add oil, onion, garlic and salt to a medium-high heat pan, sweat for 1-2 minutes.

Step 2

Add carrot and celery and sweat for a further 4 minutes.

Step 3

Add thyme, bay leaf, parsley and tomato paste and cook for 1-2 minutes.

Step 4

Add canned tomatoes, fill can half way with water and add to sauce. Cook for 20 mins, half covered with lid.

Step 5

For the cabbage rolls: Bring to the boil a large pot with water and preheat the oven to 200 C.

Step 6

Mix the onions, rice, garlic, parsley and vEEF patties together. Season with salt and pepper.

Step 7

Remove leaves from head of cabbage taking care not to rip them. Boil for 1 minute in water with a good amount of salt. Chill them down in icy water and pat dry.

Step 8

Build the rolls, using 1 cabbage leaf for each roll, 65-70g of filling per leaf.

Step 9

Spread the tomato sauce in a roasting pan and place the cabbage rolls on top.

Step 10

Roast for 15-20 minutes, until slightly charred and piping hot.

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