Kohlrouladen (German Stuffed Cabbage Rolls)

🧂 Ingredients

• 1 head Large green cabbage(About 1.5-2 kg (3-4 lbs))
• 500 g Ground beef or pork (or a mix)
• 100 g Uncooked white rice(About 1/2 cup)
• 1 medium Yellow onion(Finely chopped)
• 1 large Egg(Optional, for binding)
• 1 teaspoon Salt(Or to taste)
• 0.5 teaspoon Black pepper(Freshly ground, or to taste)
• 2 tablespoons Butter or oil(For sautéing onion)
• 400 ml Canned crushed tomatoes or tomato passata(About 1.5 cups)
• 200 ml Beef or vegetable broth(About 3/4 cup, plus more if needed)
• 1 piece Bay leaf

👨‍🍳 Instructions

1. 1

   Prepare the cabbage: Bring a large pot of salted water to a boil. Carefully core the cabbage, then place it in the boiling water. Cook for 8-10 minutes, or until the outer leaves are softened and can be peeled away easily. Remove the cabbage from the water and let it cool slightly. Gently peel off 12 large, intact leaves. If the inner leaves are too small or tough, you can discard them or chop them finely to add to the filling.

   ⏱️ 15 minutes
2. 2

   Prepare the filling: While the cabbage cools, heat the butter or oil in a small skillet over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. In a medium bowl, combine the ground meat, cooked rice, sautéed onion, egg (if using), salt, and pepper. Mix gently until just combined; avoid overmixing, which can make the filling tough.

   ⏱️ 15 minutes
3. 3

   Assemble the rolls: Lay a cabbage leaf flat. If the center rib is thick, you can carefully shave it down with a knife to make rolling easier. Place about 2-3 tablespoons of the meat mixture near the base of the leaf. Fold the sides of the leaf inward over the filling, then tightly roll the leaf from the base towards the tip, creating a neat parcel.

   ⏱️ 15 minutes
4. 4

   Sear the rolls (optional but recommended): Heat a tablespoon of oil or butter in a large, oven-safe pot or Dutch oven over medium-high heat. Sear the cabbage rolls, seam-side down first, until lightly browned on all sides. This adds flavor and helps them hold their shape. Remove the rolls and set aside.

   ⏱️ 10 minutes
5. 5

   Braise the rolls: Pour the crushed tomatoes and broth into the same pot. Add the bay leaf. Bring the liquid to a simmer. Carefully nestle the seared cabbage rolls back into the pot, seam-side down, packing them snugly. Ensure they are mostly submerged in the liquid; add more broth if needed. Cover the pot tightly.

   ⏱️ 5 minutes
6. 6

   Cook until tender: Transfer the covered pot to a preheated oven at 160°C (320°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. Alternatively, you can simmer gently on the stovetop over low heat for the same duration, ensuring the liquid doesn't boil vigorously.

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

   Serve: Carefully remove the cabbage rolls from the pot. Discard the bay leaf. The sauce can be served as is, or you can thicken it slightly by simmering it uncovered for a few minutes. Serve the Kohlrouladen hot, spooning the tomato sauce over them.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For a richer flavor, use a mix of ground beef and pork.
• ✓Serve with creamy mashed potatoes or crusty bread to soak up the delicious sauce.
• ✓Low and slow cooking is key to tender cabbage rolls.

🔄 Variations

• Add a layer of sauerkraut to the bottom of the pot before adding the cabbage rolls for a tangy twist.
• Finish the braising liquid with a swirl of heavy cream for a richer, creamier sauce.

🥗 Nutrition

Per serving