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🍽️ Red cabbage rolls with meat filling and leek

339 kcal · 30 min · 4 servings

Red cabbage rolls with meat filling and leek Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Remove the hard core from the red cabbage and discard the outer leaves.
  2. 2. Wash the cabbage thoroughly.
  3. 3. Carefully separate 8 large leaves from the head.
  4. 4. Bring a pot of salted water to a boil.
  5. 5. Place the cabbage leaves in the boiling water for 2 to 3 minutes (this is called blanching, i.e., short cooking in hot water).
  6. 6. Remove the leaves and immediately hold them under cold water to cool them down.
  7. 7. Let the leaves drain well.
  8. 8. Cut the remaining red cabbage into thin strips.
  9. 9. Peel one onion and one clove of garlic.
  10. 10. Dice the onion and garlic very finely.
  11. 11. Heat 1 tablespoon of oil in a pan.
  12. 12. Sauté the onions and garlic over medium heat until soft and translucent.
  13. 13. Add the cabbage strips to the pan and stir them in.
  14. 14. Season the mixture with salt and pepper.
  15. 15. Deglaze the mixture with a little broth.
  16. 16. Cover the pan and simmer the cabbage until soft for approx. 10 minutes.
  17. 17. Remove the lid to allow the liquid to evaporate.
  18. 18. Brush a baking dish with the remaining oil.
  19. 19. Wash fresh parsley and shake it dry.
  20. 20. Finely chop the parsley.
  21. 21. Take the cooled red cabbage mixture (without the remaining liquid) and mix it with an egg and the chopped parsley.
  22. 22. Add this cabbage mixture to your minced meat.
  23. 23. Season the meat with salt and pepper.
  24. 24. Place a dollop of filling in the center of a cabbage leaf.
  25. 25. Fold the sides of the leaf towards the center.
  26. 26. Roll the leaf up tightly.
  27. 27. Tie the roll securely with kitchen twine so it does not open.
  28. 28. Place the finished rolls in the prepared baking dish.
  29. 29. Wash a leek and remove the hard ends.
  30. 30. Cut the leek into thick rings.
  31. 31. Distribute the leek rings around the rolls in the dish.
  32. 32. Season the leek with salt and pepper.
  33. 33. Pour the remaining broth into the dish.
  34. 34. Preheat the oven to 180 °C (160 °C with fan or gas mark 2–3).
  35. 35. Simmer the rolls in the oven for approx. 25 minutes.
  36. 36. Turn the rolls over once or twice during cooking.
  37. 37. Add a little more broth if necessary if the liquid evaporates too quickly.

Nutrition per serving