Cabbage Rolls
Homemade cabbage rolls, a hearty classic of German cuisine, where tender savoy cabbage leaves envelop a savory minced meat filling and are braised in an aromatic sauce.
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Introduction
As the first cool days arrive, we often yearn for warming dishes that nourish both body and soul. Cabbage rolls, a timeless classic of German cuisine, fulfill exactly this need. This dish, deeply rooted in the tradition of hearty home cooking, evokes memories of grandmother's kitchen and cozy hours spent at the dining table. It is more than just a meal; it is a piece of culinary heritage that has endured for generations. Preparation might seem complex at first glance, but the reward is a dish that is simply irresistible with its savory minced meat filling, wrapped in tender savoy cabbage leaves and braised in an aromatic sauce. Cabbage rolls are the perfect companion for cold days and a feast for all who love authentic, traditional cuisine.
Ingredients
- 1 Kopf Savoy cabbage
- 500g Minced meat, mixed
- 1 Onion
- 1 Egg
- 2 EL Mustard, medium hot
- 100g Cooked rice
- 500 ml Beef broth
- 2 EL Tomato paste
- 2 EL Vegetable oil
- Salz Salt
- Pfeffer Pepper
- 1 EL Freshly chopped parsley
Instructions
- Remove the outer leaves from the savoy cabbage and carefully detach 8-12 large leaves. Blanch them in boiling salted water for about 5-7 minutes until they are soft enough to roll. Slightly flatten the thick central rib of each leaf.
- In a large bowl, thoroughly mix the minced meat, finely diced onion, egg, mustard, cooked rice, salt, and pepper. Optionally, add some chopped parsley.
- Place a portion of the minced meat filling onto each cabbage leaf. Fold in the sides of the leaves and roll them up tightly into roulades.
- Heat the vegetable oil in a large pot or Dutch oven. Sear the cabbage rolls on all sides until they are nicely golden brown.
- Add the tomato paste and roast briefly. Deglaze with the beef broth and bring to a boil. Season with salt and pepper to taste.
- Cover the pot and let the cabbage rolls simmer over low heat for about 45-60 minutes, until the meat is cooked through and tender, and the cabbage leaves are soft.
- Remove the cabbage rolls from the sauce. Reduce the sauce as desired or thicken with a bit of cornstarch slurry. Sprinkle the roulades with fresh parsley and serve hot, for example with boiled potatoes or mashed potatoes.
Nutrition
Tips & Variations
- Instead of savoy cabbage, you can use white cabbage; cooking time remains similar.
- Cabbage rolls can be prepared in advance and stored in the fridge, perfect for the next day.
- Be careful not to blanch the cabbage leaves for too long, or they will become too soft.
- Serve cabbage rolls classically with boiled potatoes or mashed potatoes.
- For a vegetarian option, use a filling of rice, mushrooms, and vegetables.
Frequently Asked Questions
- Can I freeze cabbage rolls?
- Yes, cooked cabbage rolls freeze very well. Let them cool completely and then freeze them with some sauce in a suitable container.
- Which minced meat is best for cabbage rolls?
- A mixture of beef and pork mince is ideal. You can adjust the ratio to your taste.
- How do I prevent the cabbage rolls from falling apart while simmering?
- Make sure to roll the roulades tightly and optionally secure them with kitchen twine. Also, place them closely together in the pot.
- How long do cabbage rolls keep in the refrigerator?
- In the refrigerator, cooked cabbage rolls will keep for up to 3 days in a sealed container.