Soya and Oats Cabbage Rolls

Recipe by
Total Time:
1 hr
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

Soya and Oats Cabbage Rolls is an exclusive, healthy snack for chilled, relaxed evenings. Go for this innovative roll instead of the usual mutton/chicken ones. The stuffed rolls tastes yummy with tomato ketchup.

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Corn and Cashew Cutlet, Mixed Vegetable and Beet Cutlet , All Protein Salad

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  • 2 cup broken soya nuggets
  • 3/4 cup chopped green pepper
  • 3/4 cup chopped sweet red pepper
  • 1 maggi cube seasoning
  • 1/2 cup oats
  • 1 teaspoon dried basil
  • 1/2 teaspoon red chilli flakes
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1 large head cabbage
  • 6 tablespoons shredded cheddar cheese, divided in two
  • 2 teaspoons lemon juice
  • 75 ml can tomato ketchup
  • 1/8 teaspoon Tabasco sauce

How to Make Soya and Oats Cabbage Rolls

  • In a large saucepan, combine the first 9 ingredients. Bring to a boil over medium heat.
  • Reduce heat; cover and simmer for 5 minutes.
  • Remove from the heat; let stand for 5 minutes.
  • Meanwhile, cook cabbage in boiling water just until leaves fall off head. Set aside eight large leaves for rolls (refrigerate remaining cabbage for another use).
  • Cut out the thick vein from each leaf, making a V-shape cut. Overlap cut ends before filling.
  • Stir 4 tablespoons cheddar cheese and lemon juice into vegetable mixture.
  • Place a heaping 1/3 cupful on each cabbage leaf; fold in sides. Starting at an unfolded edge, roll to completely enclose filling.
  • Combine tomato ketchup and Tabasco sauce; pour 1/3 cup into a shallow baking dish lined with butter paper.
  • Place cabbage rolls in dish; spoon remaining sauce over top.
  • Cover and bake at 400° for 15 minutes or until heated through. Sprinkle with remaining cheddar.