These little parcels are a proper bit of fun to make and always go down well at our table. Our cabbage wrapped pollock tucks flaky white fish and savoury rice inside softened cabbage leaves, then bakes them under chopped tomatoes and a handful of melted cheese. It started as a way of stretching a modest bit of pollock into a meal for the family, and it's earned its place ever since.
Why we love this
These parcels started life as a way of stretching a modest bit of pollock into a family meal, and they've earned their keep ever since, fun to make and always a hit.
What you'll need
Gather everything first, then the cooking feels calmer.
- 4 pollock fillets, cut into bite-sized pieces
- 1 onion, finely chopped
- 1 sweet pepper (any colour), chopped
- Knob of butter, for frying
- About 250g cooked rice
- 1 hard-boiled egg, chopped
- 1 egg, lightly beaten
- 6 large cabbage leaves
- 1 tin (400g) chopped tomatoes
- Handful of grated cheese
- Sea salt and freshly ground black pepper
Cook along
Take it step by step; seafood rewards a calm hand.
- 1
Heat the oven to 180C/160C fan/gas 4 and lightly grease an ovenproof dish.
- 2
Melt the butter in a pan and gently saute the chopped onion for a few minutes until softened.
- 3
Add the chopped sweet pepper and cook for a couple of minutes more.
- 4
Add the bite-sized pieces of pollock and saute gently for a couple of minutes, taking care not to break up the fish too much.
- 5
Cover the pan and leave over a very low heat for 5 minutes.
- 6
Meanwhile, soak the cabbage leaves in boiling water for a few minutes to soften them.
- 7
Stir the cooked rice, chopped hard-boiled egg and the beaten raw egg into the fish, season with salt and pepper, and combine gently.
- 8
Lay a softened cabbage leaf on a board and spoon some of the fish and rice mixture into the centre.
- 9
Fold in the sides of the leaf, roll it up, and place it seam-side down in the greased dish.
- 10
Repeat with the remaining leaves and filling.
- 11
Pour the chopped tomatoes over the rolls, scatter over the grated cheese and season.
- 12
Cover with foil and bake for 20 minutes, removing the foil for the last 5 minutes if you'd like to brown the cheese.
- 13
Serve the rolls whole, or cut in half to show off the filling inside.
Pollock is our pick here, but the recipe is happy with most white fish, so haddock, smoked haddock or cod all slot in beautifully. If you haven't got a sweet pepper to hand, a couple of sticks of chopped celery do the same job and add a lovely bit of bite. These parcels can be assembled ahead and kept in the fridge, ready to go under the tomatoes and into the oven when you are.
Serve it with
Serve the rolls whole, or cut in half to show off the fish and rice inside. They're substantial, so a green salad or some buttered greens is all you need.
Common questions
- What other fish works in place of pollock?
- Any firm white fish does the job nicely. Haddock, smoked haddock and cod are all good swaps, so use whatever looks freshest at the fishmonger.
- How do I soften the cabbage leaves?
- Soak the whole leaves in boiling water for a few minutes until they're pliable enough to roll without cracking. Pat them dry before you fill them.
- Can I make these ahead of time?
- Yes. Assemble the rolls and keep them covered in the fridge, then pour over the tomatoes, add the cheese and bake when you're ready to eat.
- What can I use instead of sweet pepper?
- A couple of sticks of chopped celery work well and bring a nice bit of texture. Add it at the same point you would the pepper.
- How do I know the fish is cooked?
- After 20 minutes in the oven the filling will be piping hot and the pollock will flake easily. If you've cut your pieces larger, give it a few extra minutes.
- What should I serve alongside?
- They're fairly substantial thanks to the rice, so a simple green salad or some buttered greens is all you really need.
