Basket

Your shopping cart is still empty.

Add a product and start shopping.

Total amount

Order subtotal:
CHF
Delivery costs:
CHF

Total:

CHF
Cabbage rolls
50 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 457
  • Fat about 31g
  • Carbohydrates about 16g
  • Protein about 26g
This is needed
This is needed for 4 people
Cabbage
  • 600 g white cabbage
  • salted water, boiling
Filling
  • 400 g minced meat (beef)
  • 1 tbsp oil
  • 1 onions, finely chopped
  • 2 sage leaves, finely chopped
  • 1 dl meat bouillon
  • 1 tbsp white flour
  • 1 tsp salt
  • 100 g veal sausage meat
  • a little pepper
  • 1 boiled potatoes, diced
Fill the rolls and braise
  • 1 dl meat bouillon
  • 1 dl single cream for sauces
  • 2 tsp tomato puree
  • salt and pepper to taste
View these products
And that's how it's done
And that's how it's done
Cabbage
Cut out the stalk, carefully remove the leaves and cut the thick leaf ribs flat. Blanche the leaves, in batches, in salted water for approx. 5 mins. then briefly rinse in cold water. Arrange 8 large leaves on a cloth and place smaller leaves on top.
Filling
Brown the meat in the oil. Add the onion and sage and cook briefly. Sprinkle the flour over, mix, pour in the stock, season, simmer for 5-10 mins., leave to cool. Mix in the meat and diced potato.
Fill the rolls and braise
Distribute the filling evenly over the leaves, fold the edges of the leaves inwards, tie the rolls up with kitchen twine then transfer, seal facing downwards, to a greased, ovenproof dish, pour in the stock and seal the dish with foil. Braise for approx. 40 mins. in the centre of an oven preheated to 200°C. Remove the foil after 20 mins. Remove the rolls from the oven and keep warm. Strain the liquid back into a small pan and reduce to approx. 100 ml. Stir in the single cream and tomato puree, simmer for approx. 2 mins., season the sauce.