Traditional fall cuisine meets aromatic wine accompaniment
Wine with food and hearty savoy cabbage roulades form a classic duo that combines pleasure and warmth. Wine and food are at the heart of this dish idea and combine rustic savoy cabbage, spicy minced meat filling and fruity tomato sugo to create a wholesome dish. The delicate roasted aromas of the fried savoy cabbage leaf harmonize with the juicy meat filling, while the fresh tomato sugo adds acidity and sweetness. The dish impresses with its combination of comfort and down-to-earth sophistication, accompanied by a suitable wine recommendation that enhances and rounds off the flavors. A real feel-good treat for the fall and winter season.
Ideal wine pairing: Montepulciano d’Abruzzo DOC (Abruzzo, Italy)
The Montepulciano d’Abruzzo DOC from Abruzzo offers intense dark fruit and a spicy structure. The strong tannins of this southern Italian red wine combine perfectly with the hearty minced meat filling of the savoy cabbage roulades and enhance the roasted flavors of the roasted vegetables. Its distinctly fruity character and moderate acidity complement the tomato sauce, allowing the wine to round off the fresh tomato flavors and lend them elegance. The harmonious interplay of wine and dish creates a balanced taste experience that is perfect for an evening meal.
Further wine recommendations for this dish
Baden Pinot Noir QbA (Baden, Germany)
This Pinot Noir from Baden impresses with its red berry fruit and subtle spicy notes. The delicate tannins harmonize wonderfully with the roasted savoy cabbage and tomato sugo, while the elegance of the wine makes the dish appear light and clear. The fresh acidity supports the filling and brings balance and complexity.
Chianti Classico DOCG (Tuscany, Italy)
Chianti Classico brings aromas of cherry, fine spices and lively acidity. These facets complement both the spicy minced meat filling and the fruity tomato sauce. Its balanced tannin structure and Mediterranean freshness enliven the dish and ensure a harmonious interplay of the components.
Côtes du Rhône AOC (Rhône, France)
A classic Côtes du Rhône combines red fruit, pepper and fine herbs. The spicy depth of the wine underlines the taste of the savoy cabbage roulades and complements the hearty meat filling. Its velvety texture and mild acidity ensure a balanced pairing with the tomato sauce.
Mencía DO Bierzo (Bierzo, Spain)
Mencía from Bierzo impresses with intense blackberry and cherry notes as well as mineral freshness. The wine highlights the aromas of tomato soup and minced meat. The elegant structure accompanies the dish and brings spicy nuances and a Spanish note to the pairing.
Lemberger Württemberg QbA (Württemberg, Germany)
The Lemberger from Württemberg offers peppery spice, dark berries and fine tannins. Its robust character harmonizes with the hearty filling and brings out the rustic components of the savoy cabbage roulades. The mild acidity complements the fresh tomato sauce and enhances the taste experience.
The recipe:
Stuffed savoy cabbage roulades with minced meat & tomato sauce
Cooking utensils
- 1 Large pot
- 1 Roaster
- 1 Cutting board
- 1 Chef’s knife
- 1 Kitchen twine or toothpicks
Ingredients
Savoy cabbage rolls:
- 8 large savoy cabbage leaves
- 250 g Mixed minced meat
- 1 Small onion
- 1 small roll soaked
- 1 Egg
- 1 EL mustard
- Salt Pepper, nutmeg
- 1 bunch of parsley
Tomato sugo:
- 300 g Passata or strained tomatoes
- 1 Garlic clove
- 1 1 tbsp olive oil
- Salt Pepper, sugar
Preparation
Preparation:
- Blanch and drain the savoy cabbage leaves
- Mix the minced meat mixture with the onion, bread roll, egg, mustard and spices
- Fill, roll and fix sheets
Cooking:
- Fry the roulades on all sides in a roasting pan
- Boil the tomato sauce with oil and garlic
- Cover the roulades with tomato sauce, braise for 45 mins.
Recommended sides:
- Mashed potatoes
- Lamb’s lettuce with walnuts
- toasted country bread
