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Stir Fried Veggie & Chicken Cabbage Parcels in a Creamy Tomato Sauce


This is a fun Asian take on the traditional German ‘kohlrouladen’ dish. So delicious!

  • Serves: 6 |
    6 servings
  • Difficulty:

  • Prep Time : 40 mins |
  • Cook Time : 60 mins
Categories: Asian, Lunch, Mains, Vegetables
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Cabbage Parcels
1 large cabbage
bowl of ice-cold water
1 tsp (5 ml) olive oil
2 small red chillies, finely chopped
1 bag (500 g) Findus Wok Bali
250 g chicken meat, cooked and shredded
salt and black pepper

1 tsp (5 ml) olive oil
1 onion, finely chopped
1 tsp (5 ml) garlic, crushed
1 tsp (5 ml) ginger, finely grated
2 tsp (10 ml) Chinese five spice
1 tin (410 g) canned tomatoes
2 tsp (10 ml) sugar
1 C (250 ml) chicken stock
¾ C (180 ml / 170 g) sour cream / cultured cream
cooked jasmine rice, to serve
micro herbs, to garnish (optional)



Cabbage Parcels
Bring a large saucepan of salted water to the boil.

Carefully peel off 6 of the larger cabbage leaves and wash in cold water to remove any grit. Place the leaves in the boiling water to cook for 5 minutes. Once cooked, remove the leaves from the boiling water and refresh in ice-cold water to stop the cooking process. Cut any tough stalks out of the cabbage leaves.

Heat a wok until hot. Add the oil, chopped chillies and Findus Wok Bali and fry for 4-5 minutes until tender. Stir in the shredded chicken and lightly season with salt and pepper.

Lay the cabbage leaves out flat and add a spoonful or two of the chicken stir fry filling at one end. Form a parcel by folding the entire cabbage leaf over the filling to encase it all. The parcels can be secured with some kitchen string, if preferred.

Heat the oil in a saucepan over medium heat and gently sauté the onion for 5 minutes until soft and translucent.

Add the garlic, ginger and Chinese five spice and fry for another minute.

Add the tomatoes, sugar and chicken stock. Turn the heat up and allow the sauce to simmer for 15 minutes. Stir in the sour cream and season to taste. Add the cabbage parcels to the sauce to heat through for 10 minutes.

Serve the parcels with steamed jasmine rice and garnish with micro herbs.

Tip: The chicken can be replaced with strips of stir-fried minute steak, or alternatively for a vegetarian version, add slices of Quorn Chicken Style Fillets.