Cabbage Rolls - Kohlrouladen
Stuffed Cabbage Rolls
Servings: 3 people
Equipment
Ingredients
- 400 g Ground Beef
- ½ Dinner Roll, soaked in cold water
- 1 small Onion
- 1 Egg
- 1 tsp. Mustard
- some salt & Pepper
- 4 Tbsp Olive Oil
For the Sauce
- 500 ml Vegetable Broth
- 4 tsp. Corn Starch
- 2 Tbsp. cold Water
Instructions
- Pur Water to a large pot and add 1 tsp. of Salt to 1 Liter (4 cups) of the water.
- Add the cabbage to the water and bring it to a boil.
- Wash the cabbage, remove the outer leaves and cut out the stem as shown in the video.
- While the Cabbage comes to a boil, prepare the ground beef.
- Squeeze the water out of the roll and add it to a bowl with the ground beef.
- Also add the diced onion, egg, mustard, salt, and pepper and mix all very well.
- When the cabbage is boiling, the outer leaves will fall off. Take them out and put them aside, wait until the next layer of leaves comes off and repeat until you have 12 to 15 cabbage leaves.
- From each leaf, cut flat the stem part so you can roll them easier later.
- Combine a large, a medium-size, and a small leaf on top of each other.
- Take about 1/4 of the ground beef and shape it in a football shape, then put it int the center of the top leaf.
- Fold the sides of the leaves to the center, then roll the front to the back so you get a nice package.
- Secure with kitchen yarn.
- In a large pot heat the oil.
- Put the cabbage rolls into the hot oil and fry from all sides.
- Add the broth and close the lid. Reduce the heat to a simmer and let cook for 45 minutes.
- Check occasionally if there is enough liquid in the pot and turn the cabbage rolls once.
- After the cooking time, remove the cabbage rolls and set them aside, covered with a plate or lid to keep them warm.
- Mix the corn starch with the water and add to the remaining liquid in the pot. Bring to a boil and let thicken.
- Either pure the sauce through a sieve or use an immersion blender to blend it.
- Season to taste and serve with the cabbage rolls and sides like potatoes and carrots.