Delicious German Cabbage Rolls (Kohlrouladen) Recipe
Preparation Time: 30 minutes
Cooking Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 24
Description
Dive into the heart of German cuisine with this traditional recipe for German Cabbage Rolls (Kohlrouladen), perfect for sharing with family and friends. These savory rolls, filled with a delightful mixture of ground beef, rice, and spices, are enveloped in tender cabbage leaves, making them a hearty one-dish meal that brings warmth to any gathering.
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Cabbage | 1 head |
| Rice | 1 cup |
| Salt | 1 teaspoon |
| Butter | ½ cup |
| Onion | 2 medium |
| Ground beef | 1 pound |
| Egg | 1 large |
| Pepper | to taste |
| Tomato sauce | 1 cup |
| Water | 1 cup |
| Brown sugar | ½ cup |
| Vinegar | 2 tablespoons |
| Dry mustard | 1 teaspoon |
| Additional salt | 1 teaspoon |
Nutritional Information Table (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 105.9 |
| Total Fat | 4.2 g |
| Saturated Fat | 1.8 g |
| Cholesterol | 23.1 mg |
| Sodium | 255.4 mg |
| Total Carbohydrates | 12 g |
| Dietary Fiber | 1.8 g |
| Sugars | 3.7 g |
| Protein | 5.4 g |
Instructions
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Prepare the Cabbage: Begin by removing the core from the head of cabbage. In a deep pot or bowl, place the cabbage and pour boiling water directly into the hollow core. Cover the cabbage completely with boiling water and allow it to stand for a few minutes until the leaves become supple.
-
Separate the Leaves: Once the leaves are tender, carefully drain the water and separate the leaves. Trim the hard rib at the bottom of each leaf to make rolling easier. Set the leaves aside while preparing the filling.
-
Prepare the Rice: In a saucepan, combine the rice, stock (or water), and salt. Bring the mixture to a boil and cook for 1 minute. Afterward, cover the saucepan and remove it from heat, allowing it to stand for 20 to 30 minutes until the liquid is absorbed.
-
Cook the Onion and Beef: In a skillet, melt the butter over medium heat. Add the diced onion and sauté until tender but not browned, about 4 minutes. Incorporate the ground beef into the skillet, cooking and stirring occasionally until the meat is lightly browned. Once cooked, mix the beef and onion with the prepared rice and let it cool slightly before adding the egg.
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Assemble the Rolls: Place 1 to 2 spoonfuls of the meat mixture onto each cabbage leaf. Roll the leaf around the filling, tucking in the ends to secure the filling inside.
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Layer the Cabbage Rolls: In a large casserole dish, line the bottom with any trimmings from the cabbage and any torn or tiny leaves. Arrange the rolled cabbage in layers within the dish, seasoning each layer with pepper to enhance flavor.
-
Prepare the Sauce: In a saucepan, combine the remaining ingredients: tomato sauce, water, brown sugar, vinegar, dry mustard, and additional salt. Bring the sauce to a boil, stirring well to combine.
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Bake: Pour the sauce over the arranged cabbage rolls, ensuring they are evenly coated. Cover the casserole with a lid or foil and bake in a preheated oven at 350°F (180°C) for 2 hours, or until the rolls are tender. If the rolls seem too dry during baking, add a little hot water to the casserole as needed.
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Serve: Once cooked, remove the cabbage rolls from the oven and let them rest for a few minutes before serving. These delightful rolls are best enjoyed warm and can be paired with crusty bread for a complete meal.
Final Notes
This recipe yields approximately 24 cabbage rolls, making it ideal for large gatherings or meal prepping for the week ahead. Enjoy the comforting flavors of this classic dish that’s sure to bring everyone together at the table!
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