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Stuffed cabbage rolls

Preparation time
Cooking time


  • 600g minced beef 1 small brown onion, roughly chopped
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp dried basil
  • 1 cup cooked rice
  • 1 egg
  • Salt and pepper to taste
  • 6 cabbage leaves, blanched
  • 2 cups tomato pasta sauce
  • ½ cup beef stock
  • ½ cup red wine
  • ½ cup grated Romano cheese


  1. Mix the beef, onion, coriander, cumin, basil rice, egg, salt and pepper together.
  2. Trim the cabbage leaves off the core and lay out as flat as possible; stuff them with equal amounts of the meat mixture.
  3. Pack the rolls into a suitable sized baking tray and top with the pasta sauce mixed with the stock and wine – cook for 1 hour.
  4. Remove from the oven, lift the heat of oven to 220°C – sprinkle over the cheese and return to oven to brown the cheese.
  5. Serve with any green vegetables.
Preparation time
Cooking time


Two Blues Sauvignon Blanc 2014
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