Stuffed Red Cabbage Leaves (Rotkohlrouladen) Recipe

Name: Stuffed Red Cabbage Leaves (Rotkohlrouladen)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small red cabbage; 2 tablespoons margarine; 2 onions, finely chopped; 1 cup dry breadcrumbs; 1/2 lb ground pork; 1/2 lb ground beef; 1 egg; salt and pepper; 3 tablespoons cooking fat or 3 tablespoons vegetable shortening; 1/4 lb mushroom, if desired; 3 -4 tablespoons all-purpose flour; 2 cups meat stock; 1/3 cup half-and-half

Servings: persons

1 small red cabbage
2 tablespoons margarine
2 onions, finely chopped
1 cup dry breadcrumbs
1/2 lb ground pork
1/2 lb ground beef
1 egg
salt and pepper
3 tablespoons cooking fat or 3 tablespoons vegetable shortening
1/4 lb mushroom, if desired
3 -4 tablespoons all-purpose flour
2 cups meat stock
1/3 cup half-and-half

1
Clean cabbage, removing the main stem; Plunge cabbage in a large saucepan of boiling salted water.
2
After 4 or 5 minutes, carefully remove outer leaves; Repeat 2 or 3 times or until all leaves have been removed.
3
Melt margarine in a small skillet; add half the onion; saute until transparent.
4
In a medium bowl, combine breadcrumbs, ground meats, sauteed onion, egg, salt and pepper.
5
Divide stuffing into 8 portions.
6
Taking 2 cabbage leaves at a time, roll or pound gently to soften ribs; Place leaves one inside the other.
7
Spread one portion of stuffing over surface, stopping well short of edges.
8
Roll leaves up neatly into a little package; Repeat with remaining leaves and stuffing.
9
Heat fat or shortening in a large skillet; Add cabbage rolls; saute gently.
10
Add remaining onion and mushrooms, if desired.
11
Dissolve flour in stock; add to skillet.
12
Cover and cook gently over low heat 40 minutes, stirring occasionally; Season with salt and pepper; Add half and half; stir to blend.
13
Place on a warm serving dish; spoon sauce over cabbage rolls.
14
Serve with creamed potatoes and a salad.

724

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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: 1 small red cabbage, 2 tablespoons margarine, 2 onions, finely chopped, 1 cup dry breadcrumbs, and more.

Yes, Stuffed Red Cabbage Leaves (Rotkohlrouladen) falls under the Meat & Poultry 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!

Stuffed Red Cabbage Leaves (Rotkohlrouladen)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions