Cabbage wrapped Pollock

We have used pollock but any white fish would work equally as well


(6 people)

  • Pollock fillets
  • 1 Onion
  • 1 Sweet Pepper (any colour)
  • Cooked Rice
  • 1 hard boiled egg and 1 lightly beaten raw egg
  • Cabbage Leaves
  • 1 tin of chopped Tomatoes
  • Handful of grated Cheese
  • Salt & Pepper

1) Finely chop a medium sized onion and saute in butter for a few minutes




2) Add some chopped sweet peppers or chopped celery and saute for a couple more minutes




3) Add bite sized pieces of fish and gently saute for a couple more minutes making sure you don’t break the fish up too much




4) Cover the pan and leave for 5 minutes over a very low heat




5) Meanwhile soak 6 cabbage leaves in boiling water to soften them




6) Add cooked rice, 1 chopped hard boiled egg and also 1 beaten raw egg and some salt and pepper. Combine gently




7) Lay a softened cabbage leaf onto a board and add a spoonful of the fish and rice mixture.




8) Turn in the sides of the cabbage leaf and then roll up and place into a greased oven proof dish with the seam underneath




9) Carry on and roll up the remaining cabbage leaves and fish mixture.




10) Poor a tin of chopped tomatoes over the cabbbage rolls and then add a good handful of grated cheese and some seasoning




11) Cover with foil and bake in a preheated oven (180 deg) for 20 minutes




12) If you would like to brown the cheese on top remove the foil for the last 5 minutes




13) Either serve the rolls whole or cut in half to show the inside




Approximate Time

60-70 minutes


Make it Different

– Try this recipe with haddock, smoked haddock, cod or pollock


Missing Ingredients?

If you don’t have sweet peppers use celery instead


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