Pangasius and cabbage rolls

Total time: 1hr
Preparation Time: 60m

For 4 people

Nutritional Information

Contains 468 Kcal, 25g Protein, 38g Carbohydrates, 23g Fat


  • Fish
  • 1 organic lemon, use only half of grated zest
  • 0.5 bunch dill, finely chopped
  • 0.5 tsp salt
  • 600 g pangasius fillets, cut into approx. 3 cm cubes
  • a little pepper
  • To make the rolls
  • 8 savoy cabbage leaves
  • salted water, boiling
  • Sweet potato mash
  • 40 g butter
  • 800 g sweet potato, peeled, cut into approx. 3 cm cubes
  • salted water, boiling
  • a little nutmeg
  • 0.5 tsp salt
  • a little pepper
  • Pangasius and cabbage rolls
  • 2 dl vegetable bouillon
  • 1 dl full cream
  • 2 tsp cornflour
  • a little dill, finely chopped
  • 2 tbsp water

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  • Fish

    Mix the lemon zest, dill, salt and pepper, and use to season the fish.
  • To make the rolls

    Blanch the cabbage leaves in salted water for approx. 30 secs. per batch, remove with a slotted spoon, dip briefly in ice-cold water, drain, pat dry, remove the stalk. Arrange the fish on top of the leaves, fold the sides of the leaves inwards, roll up.
  • Sweet potato mash

    Cook the sweet potatoes in salted water for approx. 20 mins. until soft. Drain the sweet potatoes and return to the pan, mix in the butter. Mash the sweet potatoes with a fork, season.
  • Pangasius and cabbage rolls

    Bring the stock and cream to the boil, add the rolls, cover and cook over a medium heat for approx. 15 mins., remove and keep warm. Stir the cornflour into the water, add to the stock, simmer for approx. 3 mins., return the rolls to the pan and heat gently. Garnish with a little dill.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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