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Classic Cabbage Rolls | Hearty & Braised to Juicy Perfection
(0)
80 min
Under an hour
Knuspr-Küche
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.
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 well-salted water to a boil. Cut out the core of the white cabbage in a wedge shape. Carefully place the whole cabbage head into the boiling water and blanch for about 5–8 minutes until the outer large leaves loosen easily. Carefully peel off 8 large, intact leaves, plunge them into cold water, and pat dry with paper towels. Shave the thick leaf ribs flat so the leaves can be rolled 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 smooth, 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.
Reheated on the second day, cabbage rolls often taste even more flavorful because the spices and sauce have had time to infuse thoroughly.
30 min
Under an hour
