Stuffed Red Cabbage Rolls
Red cabbage leaves are stuffed with a savory mixture of bacon, bread, apples, and cream, then baked to perfection. A hearty, flavorful dish perfect for special occasions.
Ingredients
Instructions
- Remove 8 to 10 leaves from the cabbage.
- Wash the leaves, then blanch in salt water for 3 minutes.
- Remove the leaves and pat dry.
- Melt the butter in a frying pan and render the fat from the diced bacon.
- Add bread cubes and diced onion to the pan.
- Fry until crisp and brown.
- Add diced apple rings, whipping cream, and red wine to the pan, then remove from stove.
- Let the mixture stand for 15 minutes.
- Add ground cloves, ground pimiento, mace, salt, and pepper to taste.
- Place a small amount of filling in each leaf and roll it up.
- Wrap a second leaf around each roll for extra stability.
- Arrange the stuffed leaves closely together in a greased baking dish.
- Bake at 350°F (175°C) for about 30 minutes.
- Serve hot.
Tips & Substitutions
For a vegetarian version, substitute the bacon with sautéed mushrooms or lentils. Stale bread can be replaced with fresh bread, just reduce the liquid slightly. If you prefer a bit more sweetness, consider adding a handful of raisins or cranberries to the filling. Remember to finely chop the ingredients for even distribution and better texture.
Serving Suggestions
Serve these stuffed cabbage rolls hot, garnished with a dollop of sour cream or a sprinkle of fresh herbs. They pair nicely with a side of Swiss Potato Salad or crusty bread to soak up any delicious juices. A glass of dry red wine complements the dish beautifully.
Storage & Reheating
Store leftover stuffed cabbage rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a baking dish with a splash of broth or water, cover with foil, and warm in the oven at 350°F (175°C) until heated through, about 20-25 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Red Cabbage Rolls contains roughly 940 calories, with 16g protein, 106g carbohydrates, and 58g fat. It is an excellent source of dietary fiber (88% of the Daily Value), iron (76% of the Daily Value), and vitamin C (36% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 1372mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the stuffed cabbage rolls ahead of time?
Yes, you can prepare the rolls a day in advance and store them in the refrigerator before baking. Just cover them tightly with plastic wrap or foil. When ready to bake, you may need to adjust the cooking time slightly if baking straight from the fridge.
What can I use instead of red wine?
If you prefer not to use red wine, you can substitute it with vegetable broth or grape juice mixed with a splash of vinegar for acidity. This will maintain moisture and flavor in the filling while keeping it family-friendly.
How do I prevent the cabbage leaves from tearing?
To avoid tearing, ensure you blanch the cabbage leaves just until they are pliable. If you find they are still too stiff, you can gently cut along the thick vein of each leaf to make them easier to roll. Patience is key!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).