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Classic Cabbage Rolls | Hearty & Braised
(0)
85 min
Masterpiece
Knuspr-Küche
Zarte Kohlblätter, gefüllt mit saftigem Hackfleisch und sanft in einer kräftigen Soße geschmort – der unangefochtene Klassiker der traditionellen deutschen Hausmannskost.
Preparation method
Preparation & Blanching the Cabbage
Carefully cut out the core of the white cabbage in a wedge shape. Place the whole head of cabbage into a large pot of boiling salted water. Gradually and carefully remove about 8 to 12 large outer leaves with tongs as soon as they become pliable (approx. 2-3 minutes per leaf). Immediately shock the leaves in ice-cold water and pat them dry. Trim the thick leaf ribs on the back flat.
Finely dice the onion. Wash the fresh parsley, shake dry, and chop finely.
Filling & Rolling the Cabbage Rolls
In a large bowl, mix the mixed minced meat with the diced onion, egg, breadcrumbs, mustard, and chopped parsley. Season generously with fine table salt, ground black pepper, and sweet paprika powder, then knead everything into a homogeneous mixture.
Chef's tip
For an especially velvety sauce, stir a little sour cream or a spoonful of cold butter into the sauce right at the end.
The cabbage rolls taste almost more aromatic when reheated the next day, as the flavours will have infused wonderfully.
30 min
Under an hour
