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Classic Cabbage Rolls | Tenderly Braised in Gravy
(0)
90 min
Under an hour
Knuspr-Küche
Ein beliebter Klassiker der traditionellen deutschen Hausmannskost: Zarte Weißkohlblätter, gefüllt mit einer saftig-würzigen Hackfleischmasse, rundherum goldbraun angebraten und in einer aromatischen Soße geschmort. Ein herrlich wärmendes Traditionsgericht für kühle Herbsttage.
Preparation method
Preparation
Carefully remove 8 to 10 large outer leaves from the white cabbage. Bring a large pot of well-salted water to a boil and blanch the cabbage leaves in batches for about 2–3 minutes until pliable. Immediately plunge into ice-cold water to cool, then pat dry. Trim the thick central ribs of the leaves flat with a small knife.
Finely dice the onions and garlic. In a mixing bowl, combine the mixed minced meat with half of the diced onions, the chopped garlic, egg, breadcrumbs, and medium-hot mustard. Season generously with dried marjoram, ground caraway, 1 tsp salt, and freshly ground pepper, then knead into a smooth mixture.
Wrapping & Searing
Place 2 to 3 tablespoons of the meat mixture lengthwise onto the lower third of each prepared cabbage leaf. Fold the sides of the leaf inward over the filling and roll up tightly from bottom to top. Secure with kitchen twine or roulade skewers.
Chef's tip
Caraway in the cooking water or filling not only provides the characteristic hearty flavour, but also makes cabbage dishes particularly easy to digest.
For an especially juicy filling, the breadcrumbs can be briefly soaked in 2–3 tablespoons of milk or broth before mixing in.
30 min
Under an hour
