Cabbage rolls

Cabbage rolls

Total: 1 hr 30 Min. | Active: 50 Min.
Nutritional value / people: 457 kcal
, Fat: 31 g
, Carbohydrate: 16 g
, Protein: 26 g


4 people


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.


600g white cabbage
salted water, boiling


400g minced meat (beef)
1tbsp oil
1 onion, finely chopped
2 sage leaves, finely chopped
1tbsp white flour
1dl meat bouillon
1tsp salt
a little pepper
100g veal sausage meat
1 boiled potato, diced

Fill the rolls and braise

1dl meat bouillon
1dl single cream for sauces
2tsp tomato puree
salt and pepper to taste
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How it's done


Cut out the stalk, carefully remove the leaves and cut the thick leaf ribs flat. Blanche the leaves, in batches, in salted water for approx. 5 mins. then briefly rinse in cold water. Arrange 8 large leaves on a cloth and place smaller leaves on top.


Brown the meat in the oil. Add the onion and sage and cook briefly. Sprinkle the flour over, mix, pour in the stock, season, simmer for 5-10 mins., leave to cool. Mix in the meat and diced potato.

Fill the rolls and braise

Distribute the filling evenly over the leaves, fold the edges of the leaves inwards, tie the rolls up with kitchen twine then transfer, seal facing downwards, to a greased, ovenproof dish, pour in the stock and seal the dish with foil.

Braise for approx. 40 mins. in the centre of an oven preheated to 200°C. Remove the foil after 20 mins.

Remove the rolls from the oven and keep warm. Strain the liquid back into a small pan and reduce to approx. 100 ml. Stir in the single cream and tomato puree, simmer for approx. 2 mins., season the sauce.

Good to know
Serve with: Rice.


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Blanching vegetables

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