German cabbage rolls with ground meat: Kohlrouladen braised in sauce, no rice

Tip: tap a step to mark it as done.

1. Blanch the cabbage

   20 min

   Cut the core out of the cabbage. Place the head in a large pot of boiling salted water and gradually peel off the outer leaves as they soften; you will need 8. Let them drain, then shave down the thick rib at the base of each leaf with a knife so the leaves can be rolled. Cut the remaining cabbage into thin strips.

2. Prepare the filling

   10 min

   Soak the bread roll in the milk for 5 minutes, then squeeze it out. Finely chop the onion. Mix the ground meat with the bread roll, half the onion, the egg, mustard, and marjoram. Season with salt and pepper.

3. Roll the cabbage leaves

   15 min

   Place one-eighth of the filling on each leaf. Fold the bottom of the leaf over the filling, fold in the sides, then roll it up. Secure the rolls with toothpicks or tie them with kitchen twine.

4. Brown the rolls

   10 min

   Heat the oil in a wide pot and fry the diced bacon with the remaining onion. Add the cabbage rolls and brown them on all sides.

5. Braise the rolls

   1 hr

   Add the tomato paste and sliced cabbage, sauté briefly, then pour in the broth. Cover and simmer over low heat for 50–60 minutes, turning the rolls once.

6. Thicken the sauce

   10 min

   Remove the rolls and take out the toothpicks. Mix the flour with the cream, stir it into the sauce with the cabbage, and simmer for 5 minutes, stirring. Season with salt and pepper, return the rolls to the pot, and serve with potatoes.

Tip: The leaves are easier to separate if you freeze the whole head a day ahead and let it thaw; they will soften without boiling. The rolls taste good the next day, too. Read more: How to grind meat at home: tips and meat blends

This recipe was translated from the Slovak original: Šťavnaté kapustové závitky s mletým mäsom: nemecké Kohlrouladen bez ryže, dusené v omáčke