Kohlroulade (German Stuffed Cabbage Rolls)

🧂 Ingredients

• 1 head Large Cabbage(Choose a firm, medium-large head of white cabbage.)
• 500 g Ground Meat(A mix of ground beef and pork (50/50) is traditional and yields the best flavor, but all beef or all pork can be used.)
• 100 g Uncooked Rice(Long-grain white rice is recommended. It should be cooked partially or fully before mixing with the meat to prevent the filling from becoming too dense.)
• 1 medium Onion(Finely chopped.)
• 1 large Egg(To bind the filling.)
• 1 teaspoon Salt(Or to taste.)
• 0.5 teaspoon Black Pepper(Freshly ground, or to taste.)
• 400 ml Tomato Sauce(Passata or a smooth tomato puree works best for the sauce base.)
• 200 ml Broth(Beef or vegetable broth for braising.)
• 1 tablespoon Butter or Oil(For sautéing the onion.)

👨‍🍳 Instructions

1. 1

   Prepare the Cabbage: Bring a large pot of salted water to a boil. Carefully core the cabbage, then submerge it in the boiling water. Blanch for 8-10 minutes, or until the outer leaves begin to loosen. Gently peel off the softened leaves one by one using tongs. You'll need about 10-12 large, intact leaves. Discard the tough core. If the leaves are very large, you can trim the thickest part of the central vein to make rolling easier.

   ⏱️ 10 minutes
2. 2

   Prepare the Filling: While the cabbage is blanching, cook the rice according to package directions until al dente (slightly firm). Drain well. In a large bowl, combine the ground meat, cooked rice, finely chopped onion, egg, salt, and pepper. Mix gently but thoroughly with your hands until just combined. Avoid overmixing, which can make the filling tough.

   ⏱️ 15 minutes
3. 3

   Assemble the Rolls: Lay a blanched cabbage leaf flat on a clean surface. Place about 3-4 tablespoons of the meat filling near the stem end of the leaf. Fold the sides of the cabbage leaf inward over the filling, then roll it up tightly from the stem end towards the tip, creating a neat parcel.

   ⏱️ 20 minutes
4. 4

   Sear the Rolls (Optional but Recommended): In a large, oven-safe pot or Dutch oven, melt the butter or heat the oil over medium-high heat. Carefully place the cabbage rolls seam-side down into the hot pot. Sear for 2-3 minutes per side until lightly browned. This adds extra flavor and helps the rolls hold their shape.

   ⏱️ 5 minutes
5. 5

   Braise the Kohlroulade: Pour the tomato sauce and broth over the seared cabbage rolls in the pot. Ensure the liquid comes about halfway up the sides of the rolls. Bring the liquid to a gentle simmer on the stovetop.

   ⏱️ 5 minutes
6. 6

   Cook: Cover the pot tightly with a lid or aluminum foil. Transfer the pot to a preheated oven at 180°C (350°F). Braise for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the cabbage is very tender and the filling is cooked through. The sauce should have thickened slightly.

   ⏱️ 1 hour 15 minutes - 1 hour 30 minutes
7. 7

   Rest and Serve: Carefully remove the pot from the oven. Let the Kohlroulade rest, covered, for about 10 minutes before serving. Serve hot, spooning some of the rich tomato sauce over each roll. Delicious served with mashed potatoes or crusty bread.

   ⏱️ 10 minutes

💡 Pro Tips

• ✓Blanching the cabbage leaves is crucial for making them pliable and easy to roll without tearing.
• ✓For an authentic touch, consider adding a bay leaf or a pinch of marjoram to the braising liquid.
• ✓Kohlroulade often tastes even better the next day, as the flavors meld together.
• ✓Serve with a dollop of sour cream or a side of boiled potatoes for a complete meal.

🔄 Variations

• Add a few strips of smoked bacon to the bottom of the pot before adding the cabbage rolls for extra flavor.
• Experiment with different ground meat combinations, such as lamb or turkey.
• For a vegetarian version, use a filling of mushrooms, grains (like barley or quinoa), and vegetables.

🥗 Nutrition

Per serving