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. Continue reading