Cabbage rolls

Total time: 1hr 30m
Preparation Time: 50m

For 4 people

Nutritional Information

Contains 457 Kcal, 26g Protein, 16g Carbohydrates, 31g Fat


  • Cabbage
  • 600 g white cabbage
  • salted water, boiling
  • Filling
  • 400 g minced meat (beef)
  • 1 tbsp oil
  • 1 onions, finely chopped
  • 2 sage leaves, finely chopped
  • 1 dl meat bouillon
  • 1 tbsp white flour
  • 1 tsp salt
  • 100 g veal sausage meat
  • a little pepper
  • 1 boiled potatoes, diced
  • Fill the rolls and braise
  • 1 dl meat bouillon
  • 1 dl single cream for sauces
  • 2 tsp tomato puree
  • salt and pepper to taste

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  • Cabbage

    Cut out the stalk, carefully remove the leaves and cut the thick leaf ribs flat. Blanche the leaves, in batches, in salted water for approx. 5 mins. then briefly rinse in cold water. Arrange 8 large leaves on a cloth and place smaller leaves on top.
  • Filling

    Brown the meat in the oil. Add the onion and sage and cook briefly. Sprinkle the flour over, mix, pour in the stock, season, simmer for 5-10 mins., leave to cool. Mix in the meat and diced potato.
  • Fill the rolls and braise

    Distribute the filling evenly over the leaves, fold the edges of the leaves inwards, tie the rolls up with kitchen twine then transfer, seal facing downwards, to a greased, ovenproof dish, pour in the stock and seal the dish with foil. Braise for approx. 40 mins. in the centre of an oven preheated to 200°C. Remove the foil after 20 mins. Remove the rolls from the oven and keep warm. Strain the liquid back into a small pan and reduce to approx. 100 ml. Stir in the single cream and tomato puree, simmer for approx. 2 mins., season the sauce.
  • Serve with:


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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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