Description
Zarte Kohlblätter umhüllen saftige Fleischfüllung mit würzigem Speck, feinen Karotten und Zwiebeln. Geschmort in kräftiger Rinderbrühe mit Tomatenmark, entfalten sie herzhafte Aromen und eine goldene, sämige Sauce.
Ingredients
Scale
- 1 Weißkohl (white cabbage)
- 600g Faschiertes (ground meat, e.g., beef or mixed)
- 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
- Prepare the cabbage: Remove the tough stem from the white cabbage by cutting generously around the base. Carefully separate the cabbage leaves, trying not to tear them. Bring a large pot of salted water to a boil. Blanch the cabbage leaves for a few minutes until they are pliable and soft. Immediately transfer the leaves to a bowl of ice water to stop the cooking process and preserve their color. Once cooled, gently pat the leaves dry with a kitchen towel.
- Prepare the filling: In a large bowl, combine the ground meat with two eggs. Add two tablespoons of mustard, the finely diced onions, and the grated or finely chopped carrots. Season generously with salt, pepper, and paprika powder. If desired, add a pinch of marjoram to enhance the flavor. Mix everything thoroughly with your hands or a spoon until well combined and cohesive.
- Assemble the cabbage rolls: Lay out the blanched cabbage leaves on a clean work surface. Place a small portion of the meat filling (about the size of a golf ball) onto the center of each leaf. Fold in the sides of the cabbage leaf over the filling, then roll up tightly from the stem end to enclose the filling completely. Tie each roll securely with kitchen twine to prevent them from unraveling during cooking.
- Sear the cabbage rolls: In a large, deep skillet or Dutch oven, heat a little oil over medium-high heat. Add the diced bacon and cook until the fat renders and the bacon is lightly browned. Place the cabbage rolls seam-side down in the pan and brown them on all sides, turning gently to ensure even color. This step will add depth of flavor and help seal the rolls.
- Make the sauce: Once the rolls are nicely browned, remove them briefly from the pan and set aside. Add a generous tablespoon of tomato paste to the pan and saute for a minute, stirring to deglaze and pick up any browned bits from the bottom. Pour in the beef broth, scraping up any remaining bits. Stir well to combine.
- Braise the cabbage rolls: Return the browned cabbage rolls to the pan, nestling them into the sauce. Ensure the rolls are partially submerged in the broth. Cover the skillet or Dutch oven with a lid and reduce the heat to low. Let the rolls simmer gently for about 60 minutes, occasionally basting them with the sauce, until the cabbage is tender and the flavors have melded.
- Finish and serve: Carefully remove the kitchen twine from each cabbage roll before serving. Taste the sauce and adjust the seasoning with additional salt, pepper, or paprika if needed. Serve the braised cabbage rolls hot, spooning the rich sauce over each portion. Enjoy!
Notes
For best results, use a mix of ground beef and pork for the filling, as this provides both flavor and tenderness. If the cabbage leaves are too thick near the stem, gently shave down the thick part with a knife to make rolling easier. Serve the cabbage rolls with boiled potatoes or crusty bread to soak up the delicious sauce. Leftover rolls taste even better the next day, as the flavors continue to develop.
- Prep Time: 10
- Cook Time: 20
- Category: Geflügel und Fleisch Rezepte, 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
