How to Make German Cabbage Rolls - Kohlrouladen ✪ MyGerman.Recipes

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey reduces fat content while maintaining flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

Remove the outer leaves from the cabbage and wash it.

Cut around the core of the cabbage to remove part of it.

Prepare a pot with 1 liter (4 cups) of water and 1 teaspoon of salt, and bring it to a boil.

Boil the cabbage to loosen the outer leaves, removing them as they become loose; repeat until about 12-14 leaves are ready.

Squeeze out the water from the soaked roll and add it to a bowl with the ground beef (about 400 grams).

Add the egg, 1 teaspoon of mustard, diced onion, and a generous amount of salt to the beef mixture and mix well by hand.

Cut away the thicker parts of the cooked cabbage leaves to flatten them.

Take 3 cabbage leaves and about a quarter of the beef mixture, place it in the center, and wrap the leaves around the filling to form a package.

Use kitchen yarn to tie the cabbage rolls securely and set them aside.

Heat oil in a large pot until hot, then add the cabbage rolls and fry for about 5 minutes, turning to brown on all sides.

Add the vegetable broth to the pot with the cabbage rolls and let them simmer for 45 minutes, checking the liquid level and adding more if necessary.

After 45 minutes, remove the cabbage rolls and cover them with a plate to keep warm.

Dissolve the cornstarch in some cold water and add it to the pot to thicken the sauce, adjusting the amount as needed.

Increase the heat to thicken the sauce further, optionally blending it for a smoother texture.

Taste the sauce and adjust seasoning with salt, pepper, or herbs as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens