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Cabbage Rolls with Spicy Vegetables Recipe

Cabbage Rolls with Spicy Vegetables

Rice based

Total Time : Serves 5

HOW TO PREPARE Cabbage Rolls with Spicy Vegetables Recipe

Boil cabbage leaves in boiling water for 5 minutes or until soft and pliable. Drain, remove the hard stalk from the leaves and set them aside.

Warm olive oil in a large pan, cook onions, pine seeds and carrots over medium heat for 3-4 minutes. Add garlic, raisins, cumin powder, cinnamon powder, black pepper and 1 cube MAGGI Less Salt Chicken Stock and cook for another 2 minutes.

Add tomato paste, parsley, and rice and stir until well combined. Remove from heat and cool slightly.

Place 2 tablespoons of filling on the edge of one cabbage leaf. Fold in edges and roll into a large parcel.

Place cabbage parcels, flap side down in a deep ovenproof dish, combine the remaining MAGGI Less Salt Chicken Stock cubes with the boiling water and pour over the cabbage parcels, cover with foil and bake in a 180°C oven for 20-25 minutes.

Nutritional Information For Cabbage Rolls with Spicy Vegetables Recipe

Per Portion of 300g

Energy : 542.00 Kcal
Protein : 11.00 g
Carbohydrate : 90.00 g
Fats : 17.00 g

Your Grocery List

  • 12 large leaves white cabbage
  • For the filling:

  • 2 tablespoons olive oil
  • 2 onions or 300 g, finely chopped
  • ½ cup pine seeds or 75 g
  • 2 medium carrots or 200 g, finely chopped
  • 3 cloves garlic, crushed
  • ¼ cup raisins or 37 g
  • 1½ teaspoons ground cumin
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon ground black pepper
  • 3 cubes MAGGI® Chicken Less Salt Stock Bouillon Cube
  • 2 tablespoons tomato paste
  • 3 tablespoons fresh parsley, finely chopped
  • 2 cups basmati rice, cooked
  • 2 cups boiling water or 500 ml


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