Learning > Recipes

Cabbage Rolls


Prime Magazine


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  • 4 Napa cabbage leaves
  • 350g fish paste
  • ½ cup of chives, chopped
  • ½ cup of reduced salt chicken stock
  • 2 tsp corn starch
  • White pepper, to taste


  1. Mix fish paste, chives, pepper and corn starch until well combined. Set aside.
  2. Bring a pot of water to boil. Blanch cabbage leaves until softened. Drain thoroughly. Spoon approxiamately ¼ of the fish paste mixture on each cabbage leaves and roll it up tightly.
  3. Bring chicken stock to a boil in a frying pan. Gently place in cabbage rolls. Cover frying pan with a lid and simmer for 10 minutes.
  4. Dish out and serve warm.


Ready in 35 minutes and serves 4


Nutritional Information (per serving)

Energy 146kcal
Protein 13.6g
Total Fat 6.1g
Saturated Fat 1.1g
Cholesterol 53mg
Carbohydrate 8.4g
Dietary Fibre 2.0g
Sodium 786mg


This recipe was first published in the "Healthy Tasty Easy" cookbook by Khoo Teck Puat Hospital and Prime magazine.


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