Birgit’s kitchen · Main dishes
Viennese cabbage rolls.
Tender cabbage leaves, a savoury meat filling and a creamy sauce. A Viennese favourite made with a few simple tricks.
A recipe byBirgit Mayerhofer
Join me at the stove
Here’s how
I make it.
Watch over my shoulder and cook along. The ingredients and all the steps are just below.
Ready to cook?
Now it’s
your turn.
Viennese cabbage rolls
How it’s done.
- 01
Prepare the cabbage leaves.
Carefully remove large leaves from the cabbage. Blanch for about one minute and rinse with cold water so they are easy to roll.
- 02
Mix the filling.
Finely chop the half onion. Mix with the minced meat, egg, one tablespoon of tomato purée, breadcrumbs, paprika, salt and pepper.
- 03
Fill and roll.
Divide the filling between the cabbage leaves, fold in the sides and roll up tightly. Tie with kitchen string.
- 04
Brown and deglaze.
Brown the rolls on both sides in butter and remove. Briefly cook one tablespoon of tomato purée in the pan, deglaze with white wine and pour in the beef stock.
- 05
Braise gently.
Return the rolls to the pan, cover and braise for about 30 minutes. Then lift them out of the sauce.
- 06
Finish the sauce.
Mix sour cream with a little flour, temper with hot sauce and stir into the sauce. Serve with the cabbage rolls and boiled potatoes if you like.
Happy cooking & enjoy!Birgit
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