Stuffed Red Cabbage Leaves (Rotkohlrouladen) Recipe
If you’re in the mood for a comforting, hearty dish with deep European roots, look no further than this traditional German recipe for Stuffed Red Cabbage Leaves (Rotkohlrouladen). With layers of seasoned ground pork and beef, delicately wrapped in tender red cabbage leaves, and simmered in a savory sauce, this dish is the perfect combination of rich flavors and satisfying textures. Serve it with a side of creamy mashed potatoes and a fresh salad for a meal that brings warmth and delight to the table.
Total Time: 1 hour 5 minutes
Prep Time: 25 minutes
Cook Time: 40 minutes
Servings: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| Red cabbage | 1 head |
| Margarine | 2 tbsp |
| Onions | 2 medium, finely chopped |
| Ground pork | 1 lb |
| Ground beef | 1/2 lb |
| Egg | 1 large |
| Vegetable shortening | 1 tbsp |
| Mushrooms (optional) | 3-4 medium, sliced |
| All-purpose flour | 1/4 cup |
| Half-and-half (cream) | 1/3 cup |
| Salt and pepper | To taste |
| Breadcrumbs | 1 cup |
| Chicken or beef stock | 2 cups |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 293.1 kcal |
| Total Fat | 15.7 g |
| Saturated Fat | 5.5 g |
| Cholesterol | 76.1 mg |
| Sodium | 205.1 mg |
| Carbohydrates | 20.9 g |
| Dietary Fiber | 2.7 g |
| Sugars | 5.1 g |
| Protein | 17.5 g |
Instructions:
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Prepare the Cabbage: Begin by cleaning the cabbage, removing the tough stem from the center. Bring a large saucepan of salted water to a boil. Carefully immerse the cabbage in the water, allowing it to soften for about 4 to 5 minutes. Using tongs, gently peel off the outer leaves of the cabbage. Repeat this process 2 or 3 times, or until all of the leaves have been removed, making sure each layer is tender and pliable.
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Sauté the Onions: While the cabbage is boiling, melt the margarine in a small skillet over medium heat. Add half of the chopped onions and sauté them for about 5 minutes or until they become soft and translucent. Remove from heat and set aside.
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Make the Stuffing: In a large mixing bowl, combine the ground pork, ground beef, sautéed onions, breadcrumbs, egg, salt, and pepper. Mix thoroughly until the ingredients are well incorporated, ensuring a smooth, even stuffing mixture.
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Roll the Cabbage Leaves: Take two cabbage leaves at a time, and gently use a rolling pin or your hands to pound the ribs (the thick central veins of the leaves) until they soften. Lay one leaf inside the other, making sure the veins are aligned. Spoon one portion of the stuffing mixture onto the center of the cabbage leaves, making sure to leave a border around the edges.
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Form the Rolls: Carefully fold in the sides of the cabbage leaves, then roll them tightly to form neat little bundles. Repeat this process with the remaining cabbage leaves and stuffing until all rolls are prepared.
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Cook the Cabbage Rolls: In a large skillet, heat the vegetable shortening over medium heat. Once hot, add the cabbage rolls and sauté gently until they are lightly browned on all sides, about 5 to 7 minutes. Be sure to turn them carefully to avoid breaking the cabbage rolls.
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Prepare the Sauce: Add the remaining onions and sliced mushrooms (if using) to the skillet with the cabbage rolls. Allow the mushrooms to soften and cook for about 3 minutes. In a separate bowl, dissolve the flour in the chicken or beef stock, stirring until smooth.
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Simmer the Rolls: Pour the stock mixture into the skillet with the cabbage rolls. Cover the skillet with a lid and reduce the heat to low. Let the cabbage rolls simmer gently for 40 minutes, stirring occasionally. The cabbage rolls should be tender, and the sauce will thicken as it cooks. Season with salt and pepper to taste.
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Finish with Cream: Once the cabbage rolls are cooked, stir in the half-and-half (cream) into the sauce. Allow the sauce to blend and heat through for another 2 minutes.
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Serve: Transfer the stuffed cabbage rolls to a warm serving platter, spoon the rich, creamy sauce over them, and garnish with fresh parsley or additional sautéed mushrooms if desired. Serve with a side of creamed potatoes or mashed potatoes and a fresh salad for the perfect meal.
Cooking Tips:
- If you prefer a more intense flavor, you can cook the cabbage rolls in a Dutch oven for 1 hour, adding more stock as necessary.
- For a dairy-free version, substitute the half-and-half with coconut milk or a non-dairy cream alternative.
- The stuffing mixture can be made ahead and stored in the refrigerator for up to 24 hours before using.
This Stuffed Red Cabbage Leaves (Rotkohlrouladen) recipe is a wonderful dish that brings the flavors of Germany to your table. The tender cabbage leaves hold a deliciously seasoned meat stuffing, creating a savory, hearty meal that’s perfect for cozy family dinners or special occasions. Enjoy the combination of rich, flavorful meat filling, creamy sauce, and tender cabbage leaves, all simmered to perfection!
