|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||10%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 2g||5%|
|Total Sugars 2g|
|Vitamin C 26mg||128%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Cabbage rolls are a staple of cuisines from Eastern Europe to Northern Africa. The stuffings are varied, from vegetarian mixtures of rice and vegetables to meaty stuffings of pork, lamb, or beef. Cooked in the oven or on the stove, cabbage rolls are a filling and flavorful dish that's great as a make-ahead dinner and also freezes well for future meals. Our classic recipe for kohlrouladen is the quintessential German comfort food that's a complete and hearty dinner on its own, but it also goes well with boiled mashed potatoes or spaetzle.
Versions from areas close to Germany, like Hungary or Poland, use stuffings made with a combination of two or more meats, like pork and beef. Combinations can be common in Germany, as well, but we kept it simple with just beef. Good quality meat is recommended as it will be the start of the rolls. The seasoning of paprika and marjoram can be enhanced with caraway or mustard seeds to taste. Nonetheless, our stuffing is simply delicious as is, as the smoky bacon makes for a bold flavor. For this recipe, you'll need kitchen string to tie the cabbage rolls.
For the Cabbage:
1 (1 1/2-pound) cabbage
1 to 2 teaspoons salt
For the Filling:
12 ounces ground beef
1 large egg
1/3 cup breadcrumbs
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon dried marjoram
Freshly ground black pepper, to taste
For the Cabbage Rolls:
1 to 2 strips bacon
1 cup beef broth, divided
For the Sauce:
1 tablespoon cornstarch
1/4 cup water, cold
Note: While there are multiple steps to this recipe, this cabbage dish is broken down into workable categories to help you better plan for preparation and cooking.
Prepare the Cabbage
Gather the ingredients.
Peel any old or discolored leaves from the outside of the head of cabbage.
Using a sharp knife, cut the stem out of the cabbage, leaving a cone-shaped hole.
Place the cabbage head in a large pot and fill the pot with water to cover or almost cover the cabbage. Add a teaspoon or two of salt. Bring the water to a boil and simmer the cabbage for 8 to 10 minutes.
Carefully remove the cabbage from the water and let it sit for several minutes to make it easier to handle.
Peel the outer leaves off, one by one, draining the excess water as you go. If, after removing the outer leaves the rest are still sticking together, place the rest of the cabbage head back in the hot water and simmer for a few minutes.
Once you have all the cabbage leaves removed, cut the hard stem off to make them easier to roll. Cut out the thickest vein only 1/3 to 2/3 of the way up the leaf, as necessary, so it's more pliable. Repeat the process to have a total of 10 to 12 leaves—plus a few backups in case one of them breaks when rolling. Reserve.
Make the Filling and Form the Rolls
Mix the ground beef with the egg, breadcrumbs, paprika, salt, marjoram, and pepper until well incorporated. Do not overmix to avoid the meat from toughening and becoming pasty.
Form 10 to 12 meat rolls using about 1/4 cup of meat mixture per portion, shaping them to about 2 inches in length.
Place a meat roll in the thinner, cupped portion of each cabbage leaf.
Fold the roll from the bottom side to avoid the meat from spilling, then fold in the sides and continue rolling like you're folding a burrito. Repeat the process with all the meat rolls and cabbage leaves.
Using kitchen string, tie each roll like a gift package. (Note: Although regular white thread could hold, kitchen string is best.) Set aside.
Cook the Cabbage Rolls
Cut the bacon into small pieces and brown them in a large saucepan or Dutch oven. Remove bacon and drain on paper towels to be used as a garnish.
Using the bacon fat, brown the cabbage rolls top and bottom.
Add 1/2 cup of the beef broth, or enough to cover the pan to a depth of 1/4 inch. Cover the pan with a lid and simmer for 40 to 50 minutes. Add more of the remaining beef broth, as necessary, to keep the cabbage rolls in 1/4 to 1/2 inch of broth.
Make the Sauce
Transfer the cabbage rolls to a warm serving dish and snip off the string.
In a small bowl, mix the cornstarch into 1/4 cup of cold water.
Add the cornstarch slurry to the juices in the pot and bring to a boil, stirring constantly, until thickened.
Pour the sauce over the cabbage rolls. Top with reserved bacon bits.
Serve and enjoy.
There are many versions of kohlrouladen, so there's no wrong way of making them. Here are a few ideas:
- Use a 50-50 mixture of beef and pork. Or use any other variety of ground meat like chicken or turkey to make these rolls as hearty or light as you'd like.
- Add cayenne pepper to taste. If you want to be sure of your seasoning, cook a tablespoon of mixture on a pan and taste-test it. Add more salt, pepper, or additional herbs and spices if needed.
- Use dried oregano instead of marjoram.
- Make a tomato sauce to cover the rolls before serving.