As a home cook passionate about authentic German cuisine, I've perfected this classic cabbage roulade recipe over years of family gatherings. Also known as cabbage rolls, these savory bundles feature tender Savoy cabbage leaves wrapped around flavorful minced meat. Whether boiled, steamed, or stewed, they're a comforting, underrated gem. Serves 8—perfect for hearty meals.
Ingredients for Cabbage Roulades:
1 head Savoy cabbage (yields about 8 leaves)
1 liter beef stock
1 onion, finely diced
500 g veal and pork mince
2 eggs
1 teaspoon paprika powder
½ teaspoon thyme
Salt and pepper, to taste
2 tablespoons butter
For the Sauce:
2 tablespoons tomato paste
150 g sour cream
½ teaspoon oregano
Instructions:
Discard the outer leaves of the Savoy cabbage head, then core it and carefully separate the leaves. Select 8 uniform leaves, rinse under cold water, and blanch in simmering beef stock for about 5 minutes until pliable. Remove leaves, set aside, and keep the stock simmering on low heat.
While leaves cool on a cutting board, mix the diced onion with minced meat, eggs, paprika, thyme, salt, and pepper to form a cohesive filling. Divide evenly among the cabbage leaves, roll tightly, and secure with kitchen twine.
Melt butter in a large oven-safe pan and brown the roulades on all sides. Add the reserved stock, then transfer to a preheated 200°C oven for 40 minutes.
Meanwhile, whisk together sour cream, tomato paste, and oregano for the sauce, thinning with some stock as needed. Once roulades are tender, plate them and generously spoon the creamy sauce over top. Serve hot with sides like potatoes or bread for an authentic German feast.
