Red cabbage can be prepared in several delicious ways. A classic method is the sweet-and-sour style, a traditional side for beef roulades or goulash and other meat dishes with creamy gravy. Another lovely variation is red cabbage rolls—prepared similarly to the more common white cabbage rolls. Serve them with boiled potatoes, your favorite pasta, or mashed potatoes. Enjoy!
Ingredients for Red Cabbage Rolls
Serves 4
- 8 large red cabbage leaves
- 3 slices bread (white wheat or baguette)
- 1 onion, finely chopped
- 500 g ground beef
- 1 egg
- 1 tbsp German-style mustard
- Salt and freshly ground black pepper to taste
- 30 g clarified butter (or cooking oil)
- 1–2 tbsp caraway seeds (optional)
- 250 ml broth (vegetable or beef)
- 2–3 tbsp corn starch or potato starch
- 250 ml heavy cream
- Wooden toothpicks or kitchen twine for securing rolls
Cooking Instructions
1. Prepare the cabbage leaves: remove the thick central rib from each leaf. Pour boiling water over the leaves in a bowl and let them sit for about one minute to soften. Remove and pat dry on kitchen paper.
2. Soak the bread in cold water. Squeeze out all excess water and crumble the bread into a mixing bowl.
3. Combine the ground beef with the egg, chopped onion, mustard, salt, and pepper. Mix thoroughly—kneading by hand yields the best texture.
4. Place approximately 1–2 tablespoons of the meat mixture onto each cabbage leaf. Roll the leaf around the filling and secure with a toothpick or tie with kitchen twine.
5. Heat the clarified butter in a large skillet over medium heat. Brown the rolls evenly on all sides.
6. Add caraway seeds if using, then pour in the broth. Reduce the heat to low, cover, and simmer gently for 40–50 minutes until the rolls are cooked through.
7. When the rolls are done, remove them from the skillet and keep warm (cover with foil or place in a low oven).
8. Make the sauce: add the cream to the remaining cooking liquid and bring to a simmer. Dissolve the starch in about 3 tablespoons of cold water until smooth, then whisk into the simmering sauce. Bring to a brisk boil briefly so the sauce thickens.
9. Optional: fry strips of bacon until crisp and place them over the rolls before serving for extra flavor.
Serve the red cabbage rolls hot, spooning the creamy gravy over them. Boiled potatoes make a classic accompaniment.
Box contains Red Cabbage – NO Subscription