Description
Zart geschmorte Kohlblätter umhüllen saftige Fleischfüllung mit Speck, Zwiebeln und Karotten. In aromatischer Tomaten-Brühe gegart, entfalten die Rouladen ein herzhaft-würziges, vollmundiges Aroma und goldbraune Farbe.
Ingredients
Scale
- 1 Weißkohl (white cabbage)
- 600g Faschiertes (ground meat, such as beef or pork)
- 2 Zwiebeln (onions)
- 2 Karotten (carrots)
- 2 Eier (eggs)
- 100g gewürfelter Speck (diced bacon)
- 600ml Rinderbrühe (beef broth)
- Tomatenmark (tomato paste)
- Salz (salt)
- Pfeffer (pepper)
- Paprikapulver (paprika powder)
- Majoran (marjoram)
- Senf (mustard)
Instructions
- Remove the thick stem from the bottom of the white cabbage using a sharp knife, cutting generously to loosen the leaves. Bring a large pot of salted water to a boil. Carefully separate the cabbage leaves and blanch them in the boiling water for 2-3 minutes, or until they are soft and pliable. Immediately transfer the blanched leaves to a bowl of ice water to stop the cooking process and retain their color. Once cooled, drain the leaves and pat them dry with a clean kitchen towel.
- Prepare the filling: In a large mixing bowl, combine the ground meat with the eggs, 2 tablespoons of mustard, finely diced onions, and grated or finely chopped carrots. Season the mixture generously with salt, pepper, paprika powder, and marjoram to taste. Mix all the ingredients thoroughly with clean hands or a spoon until well combined and evenly seasoned.
- Lay out the blanched and dried cabbage leaves on a clean work surface. Place a small mound of the meat filling onto the center of each leaf. Fold the sides of the cabbage leaf over the filling, then roll up tightly from the stem end to the top, forming a neat roll. Secure each roll with kitchen twine or toothpicks to ensure they hold their shape during cooking.
- Heat a large, deep pan or a wide pot over medium-high heat. Add the diced bacon and let it render, stirring occasionally until the fat is released and the bacon begins to brown. Place the cabbage rolls seam side down in the pan and sear them on all sides until they are nicely browned and develop a golden crust. This will add flavor and help keep the rolls intact.
- Once the cabbage rolls are browned, remove them briefly from the pan and set aside. Add a couple of tablespoons of tomato paste to the same pan and cook for 1-2 minutes, stirring constantly, until fragrant and slightly caramelized. Pour in the beef broth, scraping up any browned bits from the bottom of the pan to enhance the sauce’s flavor.
- Return the browned cabbage rolls to the pan, nestling them into the sauce. Make sure they are mostly covered by the broth. Cover the pan with a lid and let the rolls simmer gently over low heat for about 60 minutes. Occasionally check to ensure there is enough liquid, adding more broth if necessary. After the simmering time, taste the sauce and adjust the seasoning with additional salt, pepper, paprika, or marjoram as desired.
- Once the cabbage rolls are tender and infused with flavor, carefully remove the kitchen twine or toothpicks before serving. Arrange the rolls on plates, spoon some of the rich sauce over the top, and serve hot, perhaps with boiled potatoes or bread to soak up the savory sauce. Enjoy your delicious braised cabbage rolls!
Notes
For best results, use a combination of beef and pork for the ground meat to achieve a juicier filling. If you prefer, you can add a bit of soaked bread or cooked rice to the filling for added texture. Blanching the cabbage leaves until just pliable ensures they wrap easily without tearing. The sauce can be further enriched with a splash of cream or a pinch of sugar if you like. Leftover cabbage rolls often taste even better the next day as the flavors continue to develop.
- Prep Time: 10
- Cook Time: 20
- Category: Geflügel und Fleisch 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
