Roulade with red cabbage

Roulade with red cabbage is a classic recipe that is traditional in Germany like to eat on Sunday or holidays. The detailed description for the preparation of rolls I’ve described in a separate recipe (see recipe rolls). The rolls have to cook for about 1.5 hours. In the meantime, you can cook the cabbage and cook the potatoes. Red cabbage tastes much fresher flavor than frozen red cabbage or cabbage from the glass and also has a stronger color, like to see in the picture above. You can also cook the cabbage crunchy, but this is a matter of taste.


I personally often spiced red cabbage out of the jar or frozen red cabbage too soft and too strong. It can also serve Brussels sprouts or green beans rolls, but rolls are classically served with red cabbage. The outer leaves of a small head red cabbage remove. The red cabbage with a sharp knife, I like to use my Japanese knives for first half and then after the length into quarters. The white middle stump cut out and cut the cabbage into thin or thick as desired strip. The strips again chop into bite-size pieces. Peel onion and cut into fine dice.

The onions in the rendered pork fat stir-fry on medium heat. The lard gives the cabbage a particularly hearty flavor. Add the chopped cabbage and saute lightly, stirring occasionally with a wooden spoon. Peel and quarter apples spicy as possible. The remove core and slice the apple into small cubes. Apple cubes and mix with the cabbage and season with a bay leaf, pepper and salt. This gives the red cabbage its strong blue color, they are a little red wine vinegar for red cabbage. Pour in broth, red wine or, alternatively, and a lid put on the soup pot. Red cabbage on medium heat to simmer for about 30 minutes not too soft. Peel potatoes, halve or quarter them and wash. Smaller potatoes may be left whole.

The potatoes should be just as are all the same size, so it all at the same time are soft. Potatoes in a small saucepan and fill with salt. A lid and bring the potatoes to a boil. When the water boils bubbling, turn the temperature back to medium and place the potatoes in about 20 minutes until soft. With a small paring knife to check if the potatoes are soft. If the paring knife slides easily into the potatoes, they are cooked. It may still be available cooking water, drain and Steaming the potatoes without cover something. Ready braised roulades from the gravy take, remove the skewers and stuffed them warm the rolls. The sauce needs to be extended with some broth and thicken with corn flour or cornstarch and cold angeruhrtem maybe a little seasoning. Rolls in the sauce, reheat slightly. Roulade with red cabbage and boiled potatoes on plates and the rich sauce.


¤ 3 Roulade
¤ 300 g Red cabbage
¤ 20 g Lard
¤ 1 Onions
¤ 1 Apple
¤ 1 tsp Juniper berries
¤ 1 Bay leaf
¤ Pepper, salt
¤ 1 tbsp Red wine vinegar
¤ 1 / 8 L Red wine
¤ 400 g Potatoes

Serves 3 – 729 cal per serving, 30 mins Prep – 120 min Total