Stuffed cabbage rolls recipe

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The vegetarian version of the chabisbünteli, or stuffed cabbage rolls, has always been around, earlier because of frugality and today as an example of modern vegetarian fare. If you want, you can add an egg or some ground beef the exact measurement does not really matter because the cabbage leaves will hold the filling together.

  • Yield: 4 Servings
  • Preparation Time: 35 Minutes
  • Cooking Time: 1 Hour


  • 1 small pointed cabbage or white cabbage (about 2 lb 3 oz (1 kg))
  • 3½ oz (100 g) stale bread rolls or white bread, crusts removed
  • 2/3 cup hot vegetable broth or cooking water from cabbage
  • 9 oz (250 g) turnip or 1 kohlrabi
  • 2 cloves garlic
  • 1 bunch parsley
  • 3-4 sprigs lovage (or to taste)
  • 3-4 tablespoons canola oil
  • ½ teaspoon dried marjoram or oregano
  • 2 white onions
  • 2 tablespoons spicy mustard
  • freshly grated nutmeg
  • 3½oz (100 g) grated Gruyère
  • 1 tablespoon flour
  • 4½ oz (125 ml) white wine or beer
  • ½ cup tomato sauce
  • freshly ground salt and pepper
How to Make It
  1. Boil a large pot of salted water. Using a large fork or meat fork, dip the cabbage into the boiling water over and over to soften the outside leaves. Carefully remove the leaves one after another and repeat until you have 12 (as well as a few extra in case one or two tear later). Cut and discard the thick middle ribs out of the removed leaves; lay the leaves flat on a clean dish towel and pat dry. Cut the bread rolls into finger-size pieces. Pour vegetable broth over the bread and soak for 30 minutes.
  2. Meanwhile, slice 7 oz (200 g) of the remaining cabbage in thin strips. Peel the turnips (or kohlrabi) and finely grate. Peel and finely dice the garlic or push through a garlic press. Pick the parsley and lovage leaves from the stems and chop finely. Heat 2 tablespoons canola oil in a small pot over low heat. Cook the cabbage, turnips, and garlic, covered, for 10 minutes. Stir in the marjoram, parsley, and lovage. Remove from heat and cool. Peel the onions, cut in half, and slice.
  3. Squeeze most of the liquid from the bread, then mix the bread with the mustard and cooled vegetables. Season generously with salt, pepper, and a dash of nutmeg. Add cheese and knead together. Divide the filling among the 12 cabbage leaves. Fold the sides of the cabbage rolls into the middle then roll tightly. Keep closed with a toothpick.
  4. Heat the remaining canola oil and sear the cabbage rolls on both sides, about 5 minutes. Add the onions and sprinkle everything with flour; cook for another 2 minutes. Deglaze the pan with a bit of white wine and add the tomato sauce. Cover and stew for 40–50 minutes, adding white wine from time to time to gradually form a creamy, glossy sauce. Once the wine is gone, you can add hot water. Serve the cabbage rolls with the sauce. Goes well with mashed potatoes.

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