Stuffed cabbage rolls

Serves 4 Vegan Vegetarian Refined Sugar Free
Prep time 35 mins Cook time 15 hours Total time 50 mins


  • 1 Savoy cabbage
  • 1 Onion
  • 1 Garlic clove
  • 3g Salt
  • 150g Koko Cheddar Cheese Alternative
  • 10g Fresh oregano
  • 200g Chicken mince or 200g tofu mince or soft tofu or 200g Quorn mince
  • 50g Breadcrumbs
  • 50g Pine nuts

Give this recipe some Koko love!


  1. Preheat oven to 220c.
  2. Separate cabbage into single leaves discarding outer leaves.
  3. Blanch cabbage in boiling water for 3 minutes then run under cold water to cool.
  4. Chop onion, salt and garlic and fry in a little oil until soft.
  5. Grate Koko Cheddar and chop oregano discarding any thick stalks.
  6. Mix onion, garlic and salt with chicken/tofu/Quorn with oregano, breadcrumbs and Koko Cheddar and roll into cylinders.
  7. Roll cabbage around the cylinders and place on a roasting tray with 100ml of water in the tray, cover with foil and bake for 15 minutes.
  8. Meanwhile toast pine nuts, serve with the pine nuts as a garnish.