Stuffed Red Cabbage

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Stuffed Red Cabbage
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45 min.
ready in 1 hr 15 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie686 kcal(33 %)
Protein41.47 g(42 %)
Fat25.54 g(22 %)
Carbohydrates75.56 g(50 %)
Sugar added3.14 g(13 %)
Roughage12.7 g(42 %)
Vitamin A509.27 mg(63,659 %)
Vitamin D1.44 μg(7 %)
Vitamin E3.37 mg(28 %)
Vitamin B₁0.79 mg(79 %)
Vitamin B₂0.54 mg(49 %)
Niacin17.1 mg(143 %)
Vitamin B₆1.37 mg(98 %)
Folate221.81 μg(74 %)
Pantothenic acid1.33 mg(22 %)
Biotin2.95 μg(7 %)
Vitamin B₁₂1.72 μg(57 %)
Vitamin C147.72 mg(155 %)
Potassium2,330.07 mg(58 %)
Calcium235.99 mg(24 %)
Magnesium117.38 mg(39 %)
Iron5.79 mg(39 %)
Iodine36 μg(18 %)
Zinc4.57 mg(57 %)
Saturated fatty acids9.84 g
Cholesterol191.66 mg


1 red Cabbage
2 tablespoons Red wine vinegar
1 tablespoon sugar
1 Bread roll
3 tablespoons milk
1 ⅔ cups ground Beef (pork and beef)
1 ⅔ cups ground Pork (pork and beef)
2 eggs
2 onions
3 tablespoons Goose fat
freshly ground Black pepper
1 medium to large carrot
4 Juniper Berry
1 bay leaf
2 cloves
½ cup Beef stock (instant)
½ cup Red wine
2 tablespoons butter
6 ½ cups potatoes
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Preparation steps

Remove the outer leaves of the cabbage. Then take off 16-24 large leaves and cut the thick ribs flat. Put 2 litres water into a pan with the vinegar, sugar and salt and bring to the boil. Add the cabbage leaves and cook for about 10 minutes, then take out and drain. Break up the bread roll and soak in the milk. Squeeze out and mix with the mince and the eggs.
Peel and finely chop one onion. Heat 1 tbsp goose fat and sweat the onion until translucent. Mix with the mince mixture. Season to taste with salt and pepper. To make 8 roulades, lay the cabbage leaves out in twos or threes on a work surface. Place some of the filling on each set of leaves and roll up to make roulades. Tie with kitchen string. Heat the rest of the goose fat in a roasting tin. Peel and finely dice the remaining onion. Peel and finely dice the carrot. Add to the roasting tin with the spices and saute quickly. Add the roulades and fry quickly on all sides. Then add the stock and wine and bring to the boil. Turn the roulades, cover and cook for about 30 minutes. Meanwhile peel the potatoes and cook in salted water.
Take the roulades out of the roasting tin and keep warm. Boil the cooking liquid until slightly reduced. Remove from the heat, stir in the butter and season to taste with salt and pepper. Stir in the creme fraiche. Serve the roulades in deep plates with the sauce and the boiled potatoes.