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Klassische Kohlrouladen wie von Oma: Zarte Weißkohlblätter gefüllt mit einer saftigen Hackfleischmischung, kräftig angebraten und in einer aromatischen Bratensauce geschmort. Ein herbstlicher Traditionsgenuss für die ganze Familie.
Ingredients
Preparation method
Preparation
Soak the stale bread roll in lukewarm water for about 10 minutes, then squeeze it out thoroughly. Finely dice the onion.
Bring a large pot of generously salted water to a boil. Cut out the core of the white cabbage in a wedge shape. Carefully place the whole head of cabbage into the boiling water and blanch for about 5–8 minutes, until the outer large leaves can be easily removed. Carefully peel off 8 nice, large leaves, plunge into cold water to cool, and pat dry with paper towels. Trim the thick leaf veins flat so that the leaves roll easily later.
Filling & Rolling
Place the mixed minced meat in a bowl. Add the squeezed bread roll, finely diced onion, egg, mustard, marjoram, table salt, and ground black pepper. Knead everything by hand into a uniform, juicy mixture.
Chef's tip
For extra flavorful rolls: Roughly chop the leftover white cabbage that was not used for rolling and add it to the braising sauce. This gives the sauce a wonderful natural sweetness.
The cabbage rolls often taste even more flavorful when reheated the next day, as the spices and sauce have time to fully infuse.
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