Stuffed Red Cabbage Leaves Rotkohlrouladen
Delight your taste buds with the hearty and elegant flavors of Stuffed Red Cabbage Leaves Rotkohlrouladen, a traditional recipe that combines rustic comfort with a gourmet touch. Tender red cabbage leaves are blanched to perfection, wrapped around a savory filling of ground beef, pork, aromatic spices, and fluffy white rice, then simmered in a rich tomato-infused beef broth until irresistibly succulent. This classic German-inspired dish is finished with a velvety sauce seasoned with butter and parsley, elevating every bite. Ideal for a cozy family dinner or a special occasion, these stuffed cabbage rolls pair beautifully with creamy mashed potatoes or crusty bread. Perfect for lovers of hearty comfort food, this recipe satisfies both the soul and the palate with its robust flavors and stunning presentation.
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Recipe Information
Ingredients
- 1 head red cabbage
- 500 grams ground beef
- 250 grams ground pork
- 1 large white onion
- 2 garlic cloves
- 150 grams cooked white rice
- 1 large egg
- 1 teaspoon paprika
- 0.25 teaspoons ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 500 milliliters beef broth
- 2 tablespoons tomato paste
- 1 tablespoon all-purpose flour
- 1 tablespoon butter
- 2 tablespoons fresh parsley
Instructions
Carefully remove 12 large outer leaves from the red cabbage head, ensuring they remain intact. Blanch the leaves in boiling water for 2-3 minutes until they soften slightly, then transfer to a bowl of ice water. Drain and pat dry with a kitchen towel.
Finely chop the remaining red cabbage (core and smaller leaves) and set aside for later use.
In a large mixing bowl, combine the ground beef, ground pork, finely chopped onion, minced garlic, cooked rice, egg, paprika, nutmeg, salt, and black pepper. Mix thoroughly until the ingredients are evenly combined.
Lay a blanched cabbage leaf flat on a clean surface. Add 2-3 tablespoons of the filling to the center of the leaf. Fold the sides over the filling and roll tightly to form a stuffed parcel. Secure with toothpicks or kitchen twine. Repeat with the remaining leaves and filling.
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Sear the stuffed cabbage rolls on all sides until lightly browned. Remove the rolls and set them aside temporarily.
In the same skillet, add the chopped leftover cabbage and sauté until softened. Stir in the tomato paste and sprinkle with the flour, cooking for another minute to create a thick base.
Slowly pour in the beef broth, stirring constantly to ensure no lumps form. Bring the mixture to a simmer and return the cabbage rolls to the skillet, nestling them into the sauce.
Cover the skillet with a lid and reduce the heat to low. Simmer the rolls gently for 45-50 minutes, occasionally basting them with the sauce.
Once cooked, remove the cabbage rolls and place them on a serving platter. Stir the butter and chopped parsley into the sauce to finish. Spoon the rich sauce over the cabbage rolls before serving.
Serve the Rotkohlrouladen hot with mashed potatoes or crusty bread for a complete meal.
Nutrition Facts
Calories |
765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 65% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 1284 mg | 56% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 13.8 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 195 mg | 15% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1267 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
