Oven dishes
Cabbage rolls Grandma's style
Cabbage rolls are exactly one of those dishes that immediately give you that feeling of honest home cooking. Tender cabbage, juicy filling and a strong sauce make this a real classic, grandma's style.
Timing
- Preparation: approx. 25 minutes
- Braising time: approx. 45-60 minutes
- In the oven: 160 °C top/bottom heat
- Total time: approx. 85 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 535 kcal
- Protein
- ≈ 32 g
- Carbohydrates
- ≈ 21.5 g
- Fat
- ≈ 33.5 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1 large white cabbage · ≈ 1000.0 g
- 1 bun · ≈ 60.0 g
- 1 egg · ≈ 50.0 g
- 1 onion · ≈ 100.0 g
- 1 tsp mustard · ≈ 5.0 g
- 2 tbsp clarified butter · ≈ 27.3 g
- 1 tbsp tomato paste · ≈ 15.0 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1 large white cabbage
- 500g mixed minced meat
- 1 bun
- 1 egg
- 1 onion
- 1 tsp mustard
- Salt
- pepper
- 2 tbsp clarified butter
- 1 tbsp tomato paste
- 500 ml beef stock
Instructions
- Carefully remove cabbage leaves and blanch in hot salted water for 3-5 minutes until soft enough to roll.
- Soak the rolls. Mix the minced meat with the egg, squeezed bread roll, onion, mustard, salt and pepper.
- Put the filling in the cabbage leaves, roll them up and secure them with kitchen twine or roulade pins.
- Fry the roulades all over in a roasting pan or a deep pan in clarified butter.
- Briefly roast the tomato paste, deglaze with stock and bring everything to the boil.
- Cover and braise on the stove over low heat or in the oven at 160 °C top/bottom heat for about 45-60 minutes until the cabbage is soft.
- Season the sauce and thicken it slightly if necessary.
