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Kohlrouladen (German Stuffed Cabbage Rolls)

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Kohlrouladen, or German Stuffed Cabbage Rolls, are a traditional comfort food made with tender cabbage leaves wrapped around a flavorful meat filling, then simmered in a rich gravy.

Ingredients

  • 1 large head of green cabbage
  • 1 lb ground beef
  • 1/2 lb ground pork
  • 1 medium onion, finely chopped
  • 1 clove garlic, minced
  • 1/2 cup cooked rice
  • 1 egg
  • Salt and pepper to taste
  • 1 tbsp oil (for frying)
  • 2 tbsp flour
  • 2 cups beef broth
  • 1 tbsp tomato paste
  • 1 tsp mustard (optional)

Instructions

  1. Bring a large pot of water to a boil. Carefully remove the core of the cabbage and gently separate the leaves. Blanch the cabbage leaves in boiling water for about 2-3 minutes until pliable. Drain and set aside.
  2. In a bowl, mix the ground beef, ground pork, chopped onion, garlic, cooked rice, egg, salt, and pepper until well combined.
  3. Place 2-3 tablespoons of the meat mixture into the center of each cabbage leaf. Fold in the sides and roll tightly to form a neat roll. Secure with kitchen twine or toothpicks if needed.
  4. Heat oil in a large skillet over medium heat. Brown the cabbage rolls on all sides, then remove from the skillet and set aside.
  5. In the same skillet, add flour and stir to form a roux. Cook for 1-2 minutes, then add beef broth, tomato paste, and mustard. Stir well and bring to a simmer.
  6. Return the cabbage rolls to the skillet, cover, and simmer on low heat for 45-60 minutes until fully cooked and tender.
  7. Serve hot with gravy spooned over the rolls. Traditionally served with potatoes or bread.

Notes

  • For a lighter version, you can use only ground beef or substitute with turkey.
  • Blanch extra cabbage leaves in case some tear during preparation.
  • The dish tastes even better the next day as flavors meld.

Nutrition

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