Status: 18.10.2023, 14:30 PM
By: Joana Lück
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Cabbage rolls originally come from Romania and taste wonderful in the cold season. You can use savoy cabbage or white cabbage for the dish.
There are dishes that take you back to childhood and bring back many beautiful memories. In addition to grandma's braised cucumbers, a classic chicken soup against colds or quince jelly, cabbage rolls are not to be missed. This hearty recipe is perfect for cold days, as it provides you with fiber and vitamin C.
This is what you need for four people
Cabbage rolls can be prepared from savoy cabbage or white cabbage. (Symbolic image) © Westend61/Imago
- 1 head of white cabbage or savoy cabbage
- 500 g mixed minced meat
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 100 g cooked rice
- 1 egg
salt and pepper to taste - 1 tbsp chopped parsley
- 2 tbsp breadcrumbs
- 2 tbsp clarified butter or oil
- 800 ml beef broth
1 can chopped tomatoes - 1 tbsp tomato paste
- 1 tbsp sugar
To prepare, gently blanch the head of white cabbage in boiling water to loosen the outer leaves. Set aside the outer leaves to use later on the roulades. In a bowl, combine the minced meat, onion, garlic, cooked rice, egg, salt, pepper, parsley and breadcrumbs. Wrap one portion of each of the minced meat mixture in a cabbage leaf and fold the ends inwards to form the roulades. Fix with kitchen twine so they don't fall apart while cooking.
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Heat clarified butter or oil in a large saucepan. Fry the cabbage rolls on all sides until golden brown. Add the beef broth, chopped tomatoes, tomato paste and sugar to the pot. Then simmer the cabbage rolls over medium heat for about an hour and a half to two hours, until soft and cooked through. Stir occasionally.
Remove the cabbage rolls from the pot and keep warm. If necessary, let the sauce thicken in the pot and season with salt and pepper. Serve cabbage rolls with the sauce and serve with potatoes, mashed potatoes or bread if desired. Enjoy your meal!
This article was created with the help of machine support and carefully reviewed by editor Joana Lück before publication.