| Posted by Healthy Groms

1Food has done it again with these delicious cabbage rolls, that give rice paper rolls a run for their money! The perfect addition to your little one's lunchbox.


Cabbage Rolls


Looking for something different for lunch boxes or afternoon tea that won’t:

  1. won’t break the bank;
  2. will have the kids munching on some veg and;
  3. the kids can help make?

Forget rice paper rolls – try cabbage rolls instead!  And the best bit? You can make a stack to snack on.

PREP:  45 mins                    COOK:  15 mins                   SERVING:  Approx. 30


You will need

 3 cups brown rice3 medium savoy cabbages

2 large lemons (rind and juice)

1 bunch fresh parsley, roughly chopped

½ tsp. chilli powder

Salt & pepper to taste

1 onion

1 garlic clove

½ cup raw pine nut (optional for nut-free)



  1. Remove the outer cabbage leaves and cut out thick stalk at the base of each cabbage leaf, leaving an upside down ‘V’ shape where the thickest section of stalk once was. Rinse the cabbage leaves.
  2. Place the cabbage leaves in a steamer – make sure that the water in the pot does not touch the bottom of the steamer basket, bring the water to a simmer first and then add cabbage leaves. Steam until stalks are pliable – approximately 5 minutes. Once cooked place the cabbage leaves on to a towel to soak up moisture.
  3. Add the rice and 6 cups of water to a large pot (or use a rice cooker). Bring to a rolling boil, stirring occasionally until the rice is tender and just cooked. Drain ¾ of any remaining water in the pot of rice and add the juice and rind of 2 lemons, chopped parsley bunch, chilli, salt and pepper. Combine ingredients and return to a low heat.
  4. Dice the onion finely and crush the garlic. Sweat for approximately 5 minutes on high heat with a continuous stir. Once the onion is translucent, lower the heat and add the pine nuts. Season with salt and pepper. Add onion and pine nuts to the rice mixture and combine.  
  5. Preheat oven to 180 (200 for conventional oven) degrees Celsius. Line 2 medium sized, or 1 large oven tray with baking paper.
  6. Take 1 cabbage leaf, add a heaped spoonful of the rice mixture to the middle of the cabbage leaf. Starting from the V where we’ve cut the stalk out, fold in both edges. Fold in either side – just like you’re wrapping a present, and then continue to roll tucking in any hanging sides as you go.
  7. Repeat, until all the mixture is rolled into cabbage leaves.
  8. Bake at 180 (200 conventional oven) for 15-20 minutes or until edges are starting to brown.
  9. Serve warm or cold with extra lemon wedges or 1Food’s roasted capsicum dip!
  10. Refrigerate in an airtight container for up to 4 days or freeze for later use.

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