Cabbage Wrapped in Beef German Food
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Oma's Kohlrouladen ~ German Cabbage Rolls Recipe
➤ by Gerhild Fulson
This cabbage rolls recipe is So German. Blimp with meat and served with a brown gravy, this really is i of our favorite meals ... classic German cuisine!
These Kohlrouladen are the ones I grew up with. Meat, and just meat, fills these. No rice, no love apple sauce to dilute the neat meat and cabbage flavors!
For the total list of ingredients & detailed instructions, see the recipe carte du jour at the end of this post. Only before you coil, there'south of import & interesting stuff to know correct below.
Just great cabbage taste with a wonderful gravy!
Bank check beneath for detailed help and pictures. Information technology'll prove how easy it is to make this very traditional German cabbage rolls recipe!
Oma's Cabbage Rolls Recipe Tips:
The number of cabbage rolls you make will be dependent on the size and shape of the cabbage. Get a large head of cabbage if you lot can, or become a couple heads of cabbage if they're on the smaller side.
I make a large amount of meat mixture then that I'll accept enough, just in instance I get extra leaves. Any extra meat is then cooked equally hamburgers ormeatballs.
1. How to remove the cabbage leaves:
The only matter that's catchy in making this cabbage rolls recipe is the process of removing the large leaves from the raw cabbage head.
There is a trick to this.
- Place cabbage head into a deep pot filled with water until the cabbage is submerged. This helps you estimate how much h2o to apply so that the humid water won't spill over once you add the cabbage.
- Remove cabbage and put water on to boil.
- Meanwhile carefully cut out the center core of the cabbage and so that the leaves will loosen easily once boiled.
- Carefully put the cabbage into the boiling water and let simmer gently for nigh 10 minutes.
- You should exist able to loosen the leaves, i after the other and remove them from the pot. Use kitchen tongs to do this.
- Fix leaves aside until you have removed as many leaves as yous need.
2. Trim the thick cabbage veins:
- Once the leaves have cooled, turn over and so that the thick vein, or difficult rib, is on superlative.
- Using a sharp knife, cut the thick vein away to make the vein and foliage the same thickness.
three. Prepare ground meat filling:
The filling for this cabbage rolls recipe is the basic meatloaf mixture.
I use half beefiness and half pork. The pork volition help keep the meat filling moist with the long cooking time needed.
- Check the meat filling before using past putting a small-scale amount (nigh 1 teaspoon) on a plate in the microwave and cooking about ane infinitesimal until done.
- Cool, taste, and adjust seasonings, if necessary.
4. Stuff the cabbage leaves:
You really want a very well spiced/seasoned meat filling --nothing bland fits hither!
- Add together near 1 heaping tablespoon of meat filling to the bottom of each leaf.
- Start rolling up tightly, tucking in the sides and and so fasten with a wooden toothpick.
- From here on, follow the recipe for cooking this virtually traditional, authentic, pure German recipe! Pure Comfort FOOD!
Want still easier Cabbage Rolls?
Well, as much every bit I really Honey High german cabbage rolls, they are nevertheless a fair bit of work when one is in a hurry. And so I re-created my recipe and created an unstuffed cabbage curlicue dish. Yep, same nifty German flavors and easy plenty for a quick weekday repast.
Yep, wonderful brown gravy (no tomato sauce in sight) and no rice. Just those amazing caramelized cabbage flavors and that rich nighttime gravy with potatoes on the side to mash into this.
Nevertheless, making traditional German cabbage rolls is nevertheless happening, especially when I have company or on weekends. Hey, we love anything cabbage! Later on all, we're Germans!
Lydia Remembers...
I have then many wunderbar memories in the kitchen with my Oma, and take had MANY of her nearly pop and traditional recipes, like these cabbage rolls!
Wowza, where to commencement with these rolls is going to be a challenge. They are simply SO good! I have always adored cabbage rolls. To me they are such a comfort nutrient! Not to mention they are very High german and that will e'er make any dish delicious!
I retrieve my starting time fourth dimension trying Oma'south cabbage rolls during a family dinner. I merely kept going back for seconds, then thirds... maybe even fourths. Of grade, Oma would ever ship home a piffling doggie bag with us besides! (She loves to spoil u.s.a., that's for sure!) I can't go enough of this traditional recipe. When served with its nice warm homemade gravy, information technology is one irresistible dish!
Learn a little bit about me, Lydia , and my kitchen adventures with Oma!
Demand that "all's good with the world" feeling? Comfort food will practise that. Go your re-create of Oma'south German favorites in her Comfort Foods eastward-Cookbook.
Take a peek at all Oma's eCookbooks. They make sharing your High german heritage a delicious adventure!
My Cabbage Roll Story ...
I had always thought cabbage rolls were a nuisance to make, and even though I loved them, I hadn't made them in years.
That is, until I was having company and they wanted to gustation real German language cabbage rolls.
Never turning down a challenge, I researched recipes and methods, and returned to the one my Mutti used to make. And surprise! It really wasn't that difficult. And best of all, I made lots so there were leftovers for united states to enjoy the next twenty-four hours!
Now, of course, I put them on the card more than frequently. Hubby's happy. I'm happy. I'grand happy particularly when I make a HUGE batch. Those leftovers are and then delicious.
Oma says,
I know! I know! The Montreal Steak Spice is Not German!!!! Information technology's my OWN improver.
To give a chip of a kick to the filling, I flavour the meat with Montreal Steak Spice -- whatsoever similar seasoned common salt will practise. Or, just omit this and stay purely German ;)
Set up to make this German Cabbage Roll Recipe?
Oma'southward Kohlrouladen ~ German Cabbage Rolls Recipe
This cabbage rolls recipe is And so German. Stuffed with meat and served with a brown gravy, this really is a family unit favorite. (The unused inner cabbage oftentimes becomes a braised side dish.)
These Kohlrouladen are the ones I grew upwards with. Meat, and just, meat fills these. No rice, no tomato plant sauce to dilute the great meat and cabbage flavors!
Prep Time | Cook Fourth dimension | Total Timeii hours |
Servings:
Makes 6 servings
Ingredients:
- 1 medium to large caput white cabbage (well-nigh iii pounds)
- 1 pound ground lean beef
- i pound ground pork
- 2 large eggs
- 1 minor onion, finely chopped
- ½ loving cup bread crumbs
- i teaspoon table salt
- 1 teaspoon Montreal steak spice (optional ... come across hints beneath!)
- ½ teaspoon pepper
- about 2 tablespoons butter and 2 tablespoons olive oil
- most 2 cups beef broth
- almost one - 2 tablespoons cornstarch
Instructions:
- Gear up cabbage head by removing the stalk. Cook head in a large pot of humid, salted water for about 10 minutes to separate leaves. Remove leaves and fix aside to cool.
- Once the leaves take cooled, turn each foliage over so that the thick vein, or hard rib, is on peak. Trim hard rib with a sharp minor kitchen knife.
- Pat leaves with a paper kitchen towel to remove any backlog water.
- Mix ground beef, ground pork, eggs, onion, breadcrumbs, salt, steak spice, and pepper together in a big basin.
- Identify meat mixture, near 1 heaping tablespoon, on the bottom end of each cabbage leaf. Roll upwardly tightly, tucking in sides. Fasten the stuffed cabbage rolls with a wooden toothpick. (Or utilise baker'due south twine.)
- In a big saucepan, rut butter and oil over loftier heat. In batches, carefully brown cabbage rolls on all sides. When all have been browned, render all cabbage rolls to pan and add beefiness goop so that the liquid nigh covers the rolls.
- Simmer gently for about one hour.
- Carefully remove cabbage rolls onto a platter, removing the toothpicks. Keep rolls warm while you brand the gravy/sauce.
- Mix corn starch with a bit of common cold water. Add as much every bit needed to the liquid in the bucket until it is the desired consistency. Season with common salt and pepper if needed.
- Serve cabbage rolls with potatoes (boiled or mashed) and a greenish or cucumber salad on the side. Pour sauce over cabbage rolls and potatoes.
Notes/Hints:
- As a succulent option, I like adding Montreal Steak Spice for just a bit added kick ... a totally non-German addition.
- Utilise boosted seasonings as preferred, such every bit nutmeg, Maggi, caraway seeds, paprika, thyme ... :)
- Instead of beef broth, deliquesce a beef cube in about 2 cups of water.
- Relieve whatever extra cabbage for another cabbage recipe, such as this yummy braised cabbage side dish that can be served aslope, if you wish.
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