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Classic Cabbage Rolls | Homemade Just Like Grandma's
(0)
80 min
Masterpiece
Knuspr-Küche
Saftig gefüllte Kohlrouladen nach traditioneller Art: Zartes Hackfleisch mit feinen Gewürzen, fest eingewickelt in blanchierte Kohlblätter und in einer kräftigen, sämigen Rinderfond-Sauce langsam geschmort. Echte deutsche Hausmannskost für gemütliche Herbsttage.
Ingredients
Preparation method
Prepare & blanch the cabbage
Bring a large pot of generously salted water to a boil. Cut out the core of the white cabbage in a wedge shape. Submerge the whole cabbage head into the boiling water for about 5 to 7 minutes until the large outer leaves can be easily removed.
Carefully detach eight large, undamaged cabbage leaves, shock them in ice-cold water, and pat dry with paper towels. Trim the thick leaf ribs flat on the back so the leaves can be rolled smoothly later. Use the remaining cabbage for another dish, or chop it finely and add it to the sauce later.
Prepare the filling & roll the cabbage rolls
Finely dice one onion and the garlic cloves. Coarsely dice the second onion and set aside for the braising sauce. In a bowl, thoroughly knead the mixed minced meat with the finely diced onion, garlic, egg, breadcrumbs, mustard, paprika, marjoram, salt, and ground pepper until a homogenous mixture forms.
Chef's tip
The cabbage rolls retain their juicy texture when gently braised – boiling too vigorously will cause the cabbage to burst.
Leftover cabbage rolls taste even better reheated the next day, as the seasonings have had time to infuse wonderfully.
30 min
Under an hour
