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Zarte Kohlblätter, gefüllt mit saftigem Hackfleisch und sanft in einer kräftigen Soße geschmort – der unangefochtene Klassiker der traditionellen deutschen Hausmannskost.
Ingredients
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 using tongs as soon as they become pliable (approx. 2-3 minutes per leaf). Immediately shock the leaves in ice-cold water and pat dry. Trim down the thick leaf ribs on the back.
Finely dice the onion. Wash the fresh parsley, shake dry, and finely chop.
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 table salt, black pepper, and sweet paprika powder, and knead everything into a homogeneous mixture.
Chef's tip
For an especially velvety sauce, you can stir a little sour cream or a spoonful of cold butter into the sauce right at the end.
Reheated the next day, the cabbage rolls taste almost even more flavourful, as the sauce will have infused wonderfully.
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