Fish sticks-cabbage rolls

Kelli Murphy
very easy
4 3
40 mins
40 mins


Servings: 4
  • 1 Head Savoy cabbage
  • 7-10 Tbsp Salt
  • 125 g Mung bean sprouts
  • 3-4 Tbsp Oil
  • 12 deep-frozen fish fingers (à approx. 30 g)
  • 4 Stem(s) Coriander green
  • 7-10 Tbsp Pepper
  • 100 ml Soy sauce
  • 7-10 Tbsp wooden skewers


  1. 1

    Clean and wash the cabbage, carefully cut off 12 outer cabbage leaves. Use the rest of the cabbage for other purposes. Cut the stalk of the cabbage leaves flat. Boil up salted water in a large pot. Add the cabbage leaves.

  2. 2

    Bring to the boil and cook for about 5 minutes.

  3. 3

    Lift out with a ladle and drain well on kitchen paper. In the meantime, pour boiling water over the sprouts. Leave to stand for about 1 minute. Drain and let drain well.

  4. 4

    Heat the oil in a pan and fry the fish fingers for about 4 minutes, turning them over. Wash the coriander, shake dry and pluck the leaves from the stems. Place the cabbage leaves next to each other on a work surface.

  5. 5

    Spread the sprouts evenly in the middle. Season with salt and pepper. Place one fish stick on each.

  6. 6

    Fold the cabbage leaves over the short side of the fish fingers, roll them up from the long side and pin them together with a wooden skewer. Arrange on a plate and garnish with coriander green.

  7. 7

    Add soy sauce in a small bowl.

Nutrition Facts

280 kcal
20 g
14 g
18 g