Description
Zarte Kohlblätter umhüllen saftiges Faschiertes, verfeinert mit Speck, Zwiebeln und Karotten. In würziger Tomaten-Rinderbrühe geschmort, entfalten die Rouladen ein aromatisch-herzhaftes, goldbraun glänzendes Aroma.
Ingredients
Scale
- 1 Weißkohl (white cabbage)
- 600g Faschiertes (ground meat, typically mixed beef and pork)
- 2 Zwiebeln (onions)
- 2 Karotten (carrots)
- 2 Eier (eggs)
- 100g gewürfelten Speck (diced bacon)
- 600ml Rinderbrühe (beef broth)
- Tomatenmark (tomato paste)
- Salz (salt)
- Pfeffer (pepper)
- Paprikapulver (paprika powder)
- Majoran (marjoram)
- Senf (mustard)
Instructions
- Begin by preparing the cabbage. Remove the thick core from the base of the white cabbage using a sharp knife. Carefully separate the leaves, trying to keep them whole. Bring a large pot of salted water to a boil. Blanch the cabbage leaves by placing them in the boiling water for 2-3 minutes until they become pliable. Immediately transfer the leaves to a bowl of ice water to stop the cooking process and preserve their color. Once cooled, pat the leaves dry with a clean kitchen towel.
- Prepare the filling for the cabbage rolls. Place the ground meat in a large mixing bowl. Add the eggs, 2 tablespoons of mustard, finely diced onions, and carrots grated or finely chopped. Season the mixture generously with salt, pepper, paprika powder, and marjoram to taste. Mix everything thoroughly with clean hands or a large spoon until all ingredients are well combined and the mixture holds together.
- Lay the blanched cabbage leaves flat on a clean work surface. Place a portion of the meat filling (about 2-3 tablespoons, depending on the size of the leaf) onto the center of each leaf. Fold the sides of the leaf over the filling, then roll up from the thick end to fully enclose the filling, forming a tight roll. Tie each roulade securely with kitchen twine to hold them together during cooking.
- Heat a large, deep frying pan or Dutch oven over medium-high heat. Add the diced bacon to the pan and cook for a few minutes until the fat begins to render and the bacon becomes slightly golden. Carefully add the cabbage rolls to the pan, seam side down, and brown them on all sides for several minutes until they develop a rich color. Work in batches if necessary to avoid overcrowding the pan.
- Once the cabbage rolls are browned, remove them from the pan and set aside temporarily. Lower the heat to medium and add a generous tablespoon of tomato paste to the pan, stirring it into the rendered bacon fat. Allow the tomato paste to cook for 1-2 minutes, stirring constantly, to develop its flavor.
- Pour in the beef broth, scraping the bottom of the pan to loosen any browned bits. Bring the broth to a simmer. Return the browned cabbage rolls to the pan, nestling them into the broth. The rolls should be partially submerged in the liquid. Cover the pan with a lid and let the rolls simmer gently over low heat for about 60 minutes. Occasionally check to make sure there is enough liquid in the pan, adding a bit more broth or water if needed.
- After about an hour, remove the lid and taste the sauce. Adjust the seasoning with salt, pepper, or additional herbs if desired. Remove the kitchen twine from the cabbage rolls before serving. Serve the cabbage rolls hot, generously spooning the flavorful sauce and bacon over the top. Enjoy your delicious, comforting German-style stuffed cabbage rolls!
Notes
For best results, use a mix of ground beef and pork for the filling to achieve a juicy and flavorful texture. If your cabbage leaves are very large, you can trim or slice the thick central vein to make them easier to roll. Serve the cabbage rolls with boiled potatoes, mashed potatoes, or crusty bread to soak up the savory sauce. Leftovers can be stored in the refrigerator for several days and taste even better after reheating as the flavors continue to develop.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 300-400
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 20-30g
- Cholesterol: 60-100mg
