Cut the leaf ribs flat
Carefully flatten the thick middle rib of the blanched cabbage leaves, allowing the leaf to be wrapped tightly without breaking at the stiff point.
German Recipe
Stuffed cabbage rolls with ground beef
Loosen cabbage leaves, cut thick ribs flat and blanch them in salted water. Mix minced meat with pressed bread roll, egg, onion, mustard and spices loosely. Pour the filling on the leaves, fold in the sides and roll them up tightly. Sauté cabbage rolls, roast tomato paste, remove the stock and braise covered. Remove roulades, boil down the sauce, round off with cream as desired and season to taste.
Total time
1 hr 55 min
Calories
620 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Cabbage roulades with minced meat step by step
Place the filling on the leaves, fold the sides and roll them up tightly. Sauté cabbage roulades, roast tomato paste, remove the stock and braise covered. Remove roulades, boil down the sauce, round off with cream if desired and season to taste.
Dinner
German Recipes
Meat
Recipe
Stuffed cabbage rolls with ground beef
Loosen cabbage leaves, cut thick ribs flat and blanch in salted water. Mix minced meat with pressed bread roll, egg, onion, mustard and spices loosely.
Ingredients
4 servings
Method
-
1
Blanch leaves
Loosen cabbage leaves, cut thick ribs flat and blanch in salted water.
-
2
Mix the filling
Mix the minced meat with the pressed bread roll, egg, onion, mustard and spices.
-
3
Wrap roulades
Pour the filling onto the leaves, fold in the sides and roll them up tightly.
-
4
Sauté and braise
Sauté cabbage roulades, roast tomato paste, extinguish with broth and braise covered.
-
5
Finishing sauce
Remove the roulades, boil down the sauce, top off with cream if desired and season to taste.
Kitchen know-how
Tips for Stuffed cabbage rolls with ground beef
Do not compact mince filling
Mix the ingredients loosely and form the portions without strong pressure. A compact mass becomes firm when braising and loses its juice more likely.
Roast the top side first
Place the wrapped cabbage rolls with the seam facing down into the hot grease. Once this side is browned, the roll holds together better when turning.
Variations
How to adapt this recipe
Savoy leaves are tender and need only a short blanching. Turn the roulades a little more gently and reduce the braising time by ten minutes if necessary.
Replace minced meat with 350 grams of cooked brown lentils and 150 grams of finely fried mushrooms. Egg and crumbs bind the cooled mass when braising.
Nutrition per serving
620kcal
24.0 gCarbohydrates
34.0 gProtein
40.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Stuffed cabbage rolls with ground beef
Cut out the stalk in wedges and place the whole head briefly in boiling salted water. Carefully remove the outer leaves, which are softening, one after the other.
After about 45 to 60 minutes of gentle braising, a normal portion is cooked through. A core temperature of at least 70 degrees in the middle is certain.
The rolls can be braised completely and cooled in their sauce. Slow heating the next day makes the cabbage tender and leaves the filling juicy.
Yes. Freeze each roulade with a little sauce in a tightly closed container. Defrost overnight in the fridge and then cover and heat thoroughly.
Keep cooking