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🍽️ Cabbage Rolls

531 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Wash the savoy cabbage thoroughly.
  2. 2. Carefully separate the leaves from the core.
  3. 3. Bring a pot of salted water to a boil.
  4. 4. Blanch the cabbage leaves in the boiling water for about 2 minutes.
  5. 5. Carefully remove the leaves with a slotted spoon.
  6. 6. Shock the leaves to stop the cooking process.
  7. 7. Place the leaves on a kitchen towel.
  8. 8. Drain the leaves.
  9. 9. Slice the thick leaf ribs flat to make them thinner.
  10. 10. Preheat the oven to 180 degrees Celsius.
  11. 11. Peel the potatoes.
  12. 12. Grate the potatoes coarsely.
  13. 13. Finely chop the chestnuts.
  14. 14. Wash the spring onions.
  15. 15. Slice the spring onions into thin rings.
  16. 16. Wash the parsley.
  17. 17. Shake the parsley dry.
  18. 18. Pluck the parsley leaves off the stems.
  19. 19. Finely chop the parsley.
  20. 20. Melt the butter in a non-stick pan.
  21. 21. Sauté the grated potatoes and chestnuts over low heat for about 5 minutes.
  22. 22. Remove the pan from the heat.
  23. 23. Fold in the spring onions.
  24. 24. Fold in the parsley.
  25. 25. Fold in the cheese.
  26. 26. Fold in the crème fraîche.
  27. 27. Fold in the breadcrumbs.
  28. 28. Season the filling with salt.
  29. 29. Season the filling with pepper.
  30. 30. Season the filling with nutmeg.
  31. 31. Spread the potato mixture onto the cabbage leaves.
  32. 32. Fold the edges of the leaves inward.
  33. 33. Roll up the leaves into rolls.
  34. 34. Tie the rolls securely with kitchen twine.
  35. 35. Place the rolls in an ovenproof dish.
  36. 36. Brush the dish with butter if necessary.
  37. 37. Bake the rolls in the oven for about 35 minutes.
  38. 38. Ensure the rolls turn golden brown.
  39. 39. Pour a little water into the dish if needed.
  40. 40. Remove the rolls from the oven.
  41. 41. Serve the cabbage rolls warm.

Nutrition per serving