Sig's Red stuffed Cabbage Recipe

Name: Sig's Red stuffed Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large red cabbage leafes; 3 tbsp cider vinegar; 1 clove; 1 pinch each of salt,pepper and sugar; 200 grams brown cepes (close cup brown mushrooms); 650 grams ground (minced )beef or use equivalent of vegetarian mince or marinaded tofu, puree the tofu to a mince like consistency ); 100 grams butter; 1 egg; 1 old crusty roll; 2 tbsp fresh cream; 1/4 liter beefstock or vegetable stock; 1 tbsp plain flour; 2 cup good medium sweet red wine

Servings: persons

8 large red cabbage leafes
3 tbsp cider vinegar
1 clove
1 pinch each of salt,pepper and sugar
200 grams brown cepes (close cup brown mushrooms)
650 grams ground (minced )beef or use equivalent of vegetarian mince or marinaded tofu, puree the tofu to a mince like consistency )
100 grams butter
1 egg
1 old crusty roll
2 tbsp fresh cream
1/4 liter beefstock or vegetable stock
1 tbsp plain flour
2 cup good medium sweet red wine

1
boil the cabbage leaves in 1ltr of water with the vinegar,clove,salt,pepper and sugar (a good pinch of each)for five minutes.Drain well.
2
slice the mushrooms and gently fry for five minutes in butter.Use a blitzer to almost puree the mushrooms.
3
soak the breadroll and sueeze out water mix with minced vegetarian meat equivalent or meat,egg,cream,salt and pepper and last but not least the mushroom puree, make a dough.Divide mixture equally onto the cabbage leafes,tuck in and wrap little parcels.Heat rest butter in oven proof pan and tightly pack in the parcels.
4
Heat oven to medium heat.
5
Cook the parcels for ten minutes then add the stock and cook for a further 50 minutes.
6
thicken the juices with the flour and red wine,boil and season with salt,pepper and sugar.
7
serve with roast potatoes.

681

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 large red cabbage leafes, 3 tbsp cider vinegar, 1 clove, 1 pinch each of salt,pepper and sugar, and more.

Yes, Sig's Red stuffed Cabbage falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sig's Red stuffed Cabbage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions