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🍽️ Homemade Cabbage Rolls

192 kcal · 30 min · 4 servings

Homemade Cabbage Rolls Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Fill a large pot with water and add plenty of salt. Heat the water until it boils.
  2. 2. Wash the cabbage and remove the outer leaves. Cut out the hard core in the center in a wedge shape.
  3. 3. Place the whole cabbage into the boiling water. Cover the pot and let the cabbage simmer gently for 10 minutes.
  4. 4. Carefully lift the cabbage out of the pot. Separate the four outer leaves from the head.
  5. 5. Check if the separated leaves are still too firm. If necessary, cook them for another 2 to 3 minutes.
  6. 6. Remove the leaves from the water and place them immediately into a bowl of cold water to shock them. Let them drain afterwards.
  7. 7. Flatten the thick veins on the underside of the leaves to make them thinner.
  8. 8. Lay two leaves slightly overlapping on a kitchen towel. Repeat this until you have prepared about eight leaves.
  9. 9. Put the minced meat into a large bowl.
  10. 10. Clean the mushrooms and chop them very finely.
  11. 11. Peel the shallot and dice it very finely as well.
  12. 12. Drain the capers and chop them coarsely.
  13. 13. Add the mushrooms, the shallot, the capers, and the egg to the minced meat.
  14. 14. Season the mixture with salt, pepper, and thyme.
  15. 15. Form four equal-sized balls from the meat mixture.
  16. 16. Place a meatball on a prepared cabbage leaf. Roll the leaf tightly around the meat.
  17. 17. Repeat the process with the remaining leaves and meatballs until everything is used up.
  18. 18. Heat some oil in a large pot or casserole dish over medium heat.
  19. 19. Place the cabbage rolls in the pot. Fry them on all sides for 5 minutes until golden brown.
  20. 20. Pour the broth and the tomatoes over the rolls.
  21. 21. Cover the pot and let the rolls simmer for 30 minutes.
  22. 22. Carefully remove the finished rolls from the pot and place them on a plate.
  23. 23. Stir the sour cream into the sauce in the pot. Make sure the sauce does not boil again so that it does not curdle.
  24. 24. Finally, season the sauce again with salt and pepper to taste.

Nutrition per serving