Today I present you one more recipe of my grandma, this time sponsored by Hofer Austria! I tried out a recipe for traditional cabbage roulades with winter veggies from the oven! 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. These 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 winter vegetables, which can be steamed or roasted in the oven. I decided to go with butternut squash, cauliflower, turnip cabbage, soup vegetables (carrot, parsley, turnip, parsnip,...) and green beans.
Very good for oven-roasted veggies are also the following: potatoes, sweet potatoes, beetroot, Jerusalem artichoke, fennel, onion, ... I don't know why, but veggies tastes so much better when made in the oven! (Compared to boiling in water...)
You can either let the veggies steam in the same roasting tin as the cabbage rolls, or you can roast them in an extra roasting tin or 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.
When the cabbage rolls are placed in the roasting pan, you pour some soup (thumb width). I did not have soup at home, but I had some soup veggies. I decided to steam my soup vegetables together with water and the cabbage roulades (all in one roasting tin). This way, I did not have to prepare a soup in advance.
In short, I put EVERYTHING together in one roasting tin and let it steam: the cabbage rolls, the soup vegetables, and the remaining winter vegetables.
Whoever uses more vegetables than the quantity given below, can alternatively switch to a baking tray. (Or prepare the oven vegetables in a separate roasting tin.)
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Here comes the recipe for the cabbage roulades
CABBAGE ROULADES WITH OVEN-ROASTED WINTER VEGGIES
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
- 250 ml sour cream 1 cup
- 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 KitchenJanuar 30, 2017 Hast du das Rezept ausprobiert? Dann freue ich mich über deine Bewertung!! / Rate this Recipe!