Cabbage roulades are the ideal comfort food for cold winter days. A stuffing of ground meat, spices and eggs is filled into boiled cabbage leaves. My Ganny's Austrian Cabbage Roulades are wrapped with bacon and steamed with some soup in the oven. (Nothing can go wrong when there's bacon in it, right!?)
Side dishes to the cabbage roulades
The classic side dish to cabbage roulades is cooked potatoes with salt and sour cream.
But I have chosen a mix of different vegetables, which can be steamed or roasted in the oven. I decided to go with butternut squash, cauliflower, soup vegetables (carrot, parsley, turnip, parsnip,...) and green beans.
You can either let the veggies steam in the same roasting tin as the cabbage rolls, or you can use an extra baking tray with some olive oil. With steaming, the veggies take the same time in the oven as the cabbage rolls, namely 45 minutes, when roasted they need about 60 minutes.
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Austrian Roast Goose with red cabbage and potato dumplings
CABBAGE ROULADES WITH OVEN-ROASTED WINTER VEGGIES
Zutaten
For the roulades
- 1 cabbage head
- 500g ground meat 1.1 lb / 18 oz
- 16 slices bacon
- 3 cloves garlic finely chopped or pressed
- 1 onion
- 2 eggs
- 2 tsp. salt
- 1 pinch ground pepper
- 2 tsp. red bell pepper powder
For the soup
- 1 pack soup greens 2 carrots, 1 turnip, 1 slice of root celery, leeks, parsley, onion,...
- 3 juniper berries
- 2 laurel leafs
- 1 Liter water ~4 cups
For the oven-roasted veggies
- 100 g green beans (a handful)
- 1 turnip cabbage
- ½ butternut squash ~ 400g
- ½ cauliflower ~ 300g
Serve with
- 250 ml sour cream 1 cup
Anleitung
- Using a pointed knife, remove the stalk from the cabbage.
- Boil in about 2 liters of salt water for 20 minutes, so that the leaves can be separated and rolled more easily.
- In the meantime chop the onion and roast with 1 tablespoon of oil in a pan until slightly browned.
- Mix all the ingredients for the filling in a bowl and place in the refrigerator.
- Preheat the oven to 200°C. (400°F)
- Clean the soup vegetables and cut into coarse pieces. I do not peel them, especially when organic. Place in a roasting pan (or on a deep baking tray).
- Wash and prepare the vegetables for the side dish: Peel the butternut squash and turnip cabbage and cut into slices about as thick as a thumb. Divide the cauliflower into pieces.
- When the cabbage has boiled for about 20 minutes, remove the water (possibly use for the soup). Stuff the cabbage leaves with the ground meat stuffing and roll them. Fold the edges so that the filling does not leak. Wrap with 2 slices of bacon and place in the roasting tin. (Place on top of the soup vegetables) The filling is for appr. 8-10 roulades.
- Add the winter veggies and the leftover cabbage to the roasting tin.
- Pour hot water, appr. thumb width.
- Cook for about 45 minutes. From time to time, pour with some water from the roasting pan.
- When the roulades ar finished, you can mix the juice from the roast with sour cream and pour over the roulades before serving. Alternatively, the sour cream can be served in an extra bowl.
(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen
Januar 30, 2017 Hast du das Rezept ausprobiert? Dann freue ich mich über deine Bewertung!! / Rate this Recipe!
Anne meint
Thanks for the recipe! In the 4th step or in the ingredients list it would be good to specify which ingredients are for the filling. I just mixed the sour cream with the meat because it seemed like that was part of the list for the filling only to scroll down and see later in the recipe what that was for.... i hope I havent just ruined 500 grams of meat...
wordpressadmin meint
Hi Anne, I am very sorry I didn't specify here! How did the roulades turn out? Thank you so much for mentioning, I will change it right now. Sorry again!