Wirsingrouladen (savoy cabbage rolls with minced meat in a juicy sauce)

Wirsingrouladen are a dear dish of German home cooking: soft, mildly sweet savoy cabbage leaves with a meat filling in a juicy sauce. Savoy cabbage is softer and sweeter than white cabbage. It is perfect with potatoes.

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Method

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1. Cut out the cabbage core, place the cabbage in boiling salted water and cook for 5-8 minutes; peel off the leaves. ⏱ Timer: 5 min
2. Cut away the thick rib of each leaf.
3. Knead the meat with the squeezed-out roll, onion, egg, marjoram, salt and pepper.
4. Place 2-3 tbsp of filling on each leaf, fold in the sides, roll up and tie with string.
5. Brown the rolls on all sides in hot oil.
6. Pour in the stock, cover and cook over low heat for 40-45 minutes. ⏱ Timer: 40 min
7. Remove the rolls, thicken the gravy with the cream mixed with flour, and serve with potatoes.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Peel the leaves off carefully and, if needed, cook the inner part longer.
• Tie the rolls well so they do not open.
• The sauce can be rounded off with cream.

Frequently asked questions

How does it differ from Kohlroulade?

Here savoy cabbage is used, which is softer and sweeter.

Can it be frozen?

Yes, in the sauce for 2-3 months.

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• Kohlrouladen (German stuffed cabbage rolls in gravy)

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