St. Galler Kabiswickel
St. Gallen Cabbage Rolls
A traditional dish from the St. Gallen region, these cabbage rolls feature a savory filling of minced meat, rice, and herbs, all gently simmered in a flavorful broth. They are a comforting and hearty meal, showcasing simple yet delicious Swiss home cooking.
🧂 Ingredients
- 1 head Large white cabbage
- 300 g Ground pork
- 200 g Ground beef
- 150 g Cooked rice
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 2 tbsp Fresh parsley, chopped
- 1 Egg
- 1 tsp Salt
- 0.5 tsp Black pepper
- 30 g Butter
- 500 ml Beef broth
- 1 tbsp Tomato paste
- 1 Bay leaf
👨🍳 Instructions
- 1
Carefully remove the outer leaves of the cabbage. Place the whole cabbage in a large pot of boiling salted water. Cook for about 5-7 minutes, or until the outer leaves begin to soften and peel away easily. Remove the cabbage from the water and let it cool slightly. Gently peel off 12-15 large leaves, reserving any smaller leaves for later.
💡 Tip: To make peeling easier, you can core the cabbage first. - 2
Trim the thick central rib from each cabbage leaf to make them more pliable. If the leaves are still too stiff, you can briefly blanch them again.
💡 Tip: Be careful not to tear the leaves while trimming the ribs. - 3
In a large bowl, combine the ground pork, ground beef, cooked rice, chopped onion, minced garlic, chopped parsley, egg, salt, and pepper. Mix well until all ingredients are evenly distributed.
💡 Tip: Using cooked rice helps bind the filling and ensures it's tender. - 4
Place about 2-3 tablespoons of the meat mixture onto the center of each cabbage leaf. Fold the sides of the leaf over the filling, then roll up tightly from the bottom to create a neat parcel.
💡 Tip: Don't overfill the leaves, as they need to be rolled securely. - 5
Melt the butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the finely chopped smaller cabbage leaves (if using) and sauté for a few minutes.
💡 Tip: Using the smaller leaves adds extra flavor to the base of the pot. - 6
Arrange the cabbage rolls seam-side down in the pot. Stir the tomato paste into the beef broth, then pour it over the cabbage rolls. Add the bay leaf. The liquid should come about halfway up the rolls.
💡 Tip: Ensure the rolls are snugly packed to prevent them from unraveling. - 7
Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and cook for 1 hour to 1 hour 15 minutes, or until the cabbage is tender and the filling is cooked through. Turn the rolls gently halfway through cooking.
💡 Tip: Simmering gently ensures the rolls cook evenly without falling apart. - 8
Remove the bay leaf before serving. Serve the cabbage rolls hot, spooning some of the cooking liquid over them.
💡 Tip: These are often served with mashed potatoes or a side of simple green salad.
💡 Pro Tips
- ✓For a vegetarian version, use a filling of mushrooms, lentils, and grains.
- ✓If the cabbage leaves tear easily, you can secure them with kitchen twine.
- ✓The cooking liquid can be thickened slightly with a cornstarch slurry if desired.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of marjoram or thyme to the meat filling for extra aroma.
- A dollop of sour cream or crème fraîche can be served alongside.
- For a richer sauce, a splash of cream can be added at the end of cooking.