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Stuffed Red Cabbage Leaves (rotkohlrouladen)

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“From 'Best of German Cooking'. Posted in response to a requst. Times are estimates.”
1hr 5mins

Ingredients Nutrition


  1. Clean cabbage, removing the main stem; Plunge cabbage in a large saucepan of boiling salted water.
  2. After 4 or 5 minutes, carefully remove outer leaves; Repeat 2 or 3 times or until all leaves have been removed.
  3. Melt margarine in a small skillet; add half the onion; saute until transparent.
  4. In a medium bowl, combine breadcrumbs, ground meats, sauteed onion, egg, salt and pepper.
  5. Divide stuffing into 8 portions.
  6. Taking 2 cabbage leaves at a time, roll or pound gently to soften ribs; Place leaves one inside the other.
  7. Spread one portion of stuffing over surface, stopping well short of edges.
  8. Roll leaves up neatly into a little package; Repeat with remaining leaves and stuffing.
  9. Heat fat or shortening in a large skillet; Add cabbage rolls; saute gently.
  10. Add remaining onion and mushrooms, if desired.
  11. Dissolve flour in stock; add to skillet.
  12. Cover and cook gently over low heat 40 minutes, stirring occasionally; Season with salt and pepper; Add half and half; stir to blend.
  13. Place on a warm serving dish; spoon sauce over cabbage rolls.
  14. Serve with creamed potatoes and a salad.

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