A plate of napa cabbage rolls are tied with decorative green garnish.

Dairy cabbage rolls

Serves 6-8


1 head cabbage  
2 eggs  
4 tablespoons grated onion  
2 cups cooked rice  
1 teaspoon low sodium salt  
1 1/2 cups seedless raisins  
1 tablespoon olive oil  
2 onions, sliced  
1 tablespoon potato flour  
2 cups boiling water  
2 tablespoons lemon juice
2 teaspoons Splenda  
1/2 teaspoon cinnamon  
1/2 cup low fat crème fraîche


Preheat the oven to 175°C.

Put the whole cabbage in a large bowl and pour boiling water over it to cover completely.

Let the cabbage soak for 15 minutes. 

Drain the water. 

Remove the top 18 to 24 leaves (depending on size) and lay on paper towels. 

In a large bowl, beat the eggs well. 

Gradually add the grated onion, rice, 1/2 teaspoon salt and half of the raisins into the egg and mix well. 

Place a heaped tablespoon of the mixture on each leaf. 

Carefully roll up the leaves so that they create secure pouches.  

Heat the oil in a casserole dish. 

Lightly brown the onions in the oil. 

Add the cabbage rolls to the onions and cook for a further two minutes. 

Sprinkle cabbage rolls with the potato flour, then add the boiling water, lemon juice, Splenda, cinnamon and the remaining salt and raisins. 

Bake in the oven for 1 1/4 hours, basting frequently. 

Stir in the crème fraîche just before serving. 

Listen to this page: