Oven dishes
Spanish cabbage rolls with chorizo, red wine and bacon
These Spanish cabbage rolls combine hearty filling, spicy chorizo and a strong braising sauce to create a special oven dish. A recipe with a lot of depth that remains down-to-earth and still brings something festive to the table.
Timing
- Preparation: approx. 30 minutes
- Frying and preparing the sauce: approx. 20 minutes
- Braising time in the oven: approx. 2 to 2.5 hours at 160 °C top/bottom heat
- Resting time: approx. 10 minutes
- Total: approx. 3 hours
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 750 kcal
- Protein
- ≈ 43.9 g
- Carbohydrates
- ≈ 24.1 g
- Fat
- ≈ 46.8 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 white cabbage · ≈ 1000.0 g
- 1 stale bread roll · ≈ 60.0 g
- 1 egg · ≈ 50.0 g
- 2 onions · ≈ 200.0 g
- 2 cloves of garlic · ≈ 6.0 g
- 2 tbsp tomato paste · ≈ 30.0 g
- oil for frying · ≈ 10 g
- 100g chorizo · ≈ 100 g · Assumed quantity / reference product
Unspecified frying oil: 10 g assumed per recipe.
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 white cabbage
- 500 g minced meat (mixed or beef)
- 1 stale bread roll
- 1 egg
- 2 onions
- 2 cloves of garlic
- 100g chorizo
- 150 g sliced bacon
- 2 tbsp tomato paste
- 200 ml red wine
- 400 ml beef stock
- Salt
- pepper
- Sweet paprika powder
- Marjoram or thyme
- oil for frying
- Side dishes: mashed potatoes
- Side dishes: baguette
Instructions
- Blanch cabbage leaves in boiling salted water until soft. Cut thick leaf veins flat.
- Soak the rolls in water and squeeze them out well.
- Cut the onions, garlic and chorizo into small pieces and fry them briefly in a pan.
- Mix the minced meat with the soaked bread roll, egg, the fried onion-chorizo mixture and the spices.
- Fill the cabbage leaves with the minced mixture and shape into roulades.
- Wrap the outside of each cabbage roll with bacon.
- Fry the roulades on all sides in a roasting pan.
- Briefly roast the tomato paste, then deglaze with red wine and top up with beef stock.
- Place the roulades in the sauce and braise, covered, in a preheated oven at 160 °C top/bottom heat for about 2 to 2.5 hours. Turn once in between or baste with sauce.
- Let the roulades rest in the sauce for 10 minutes before serving so that they cut better and stay juicy.
- At the end, remove the lid and let the sauce boil down. Season with salt, pepper and, if necessary, a little sugar.
