Description
Zart geschmorte Kohlblätter umhüllen eine saftige Fleischfüllung mit Speck, Karotten und Zwiebeln. In würziger Tomaten-Rinderbrühe gegart, entfalten sie herzhaften Duft, feine Röstaromen und rustikale Wärme.
Ingredients
Scale
- 1 Weißkohl (white cabbage)
- 600g Faschiertes (ground meat, typically beef or a beef/pork mix)
- 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
- Begin by preparing the cabbage: Cut generously around the stem of the white cabbage to remove the core. Carefully peel off the outer leaves, trying to keep them whole and undamaged. Bring a large pot of salted water to a boil, then blanch the cabbage leaves for several minutes until they are soft and pliable. 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 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 shredded carrots. Season the mixture generously with salt, pepper, paprika powder, and marjoram to taste. Mix everything thoroughly with clean hands or a spoon until all ingredients are evenly incorporated and the mixture is cohesive.
- Assemble the cabbage rolls: Lay the blanched and dried cabbage leaves flat on a work surface. Place a small portion of the meat filling (about the size of a small handful) in the center of each leaf. Fold the sides of the leaf over the filling, then roll up tightly from the stem end, creating neat parcels. Secure each roll with kitchen twine or toothpicks to prevent them from unraveling during cooking.
- Brown the rolls: In a large, deep frying pan or Dutch oven, heat a little oil over medium-high heat. Add the diced bacon and fry until it begins to render its fat and turn golden. Carefully add the cabbage rolls in batches, browning them on all sides until they develop a nice color. Make sure not to overcrowd the pan. Remove the browned rolls and set aside briefly.
- Prepare the braising sauce: In the same pan, add a tablespoon of tomato paste and sauté it briefly, stirring to deglaze and pick up the flavorful browned bits from the bottom of the pan. Pour in the beef broth, stirring well to combine and dissolve any remaining tomato paste.
- Braise the cabbage rolls: Return all the browned cabbage rolls to the pan with the sauce, arranging them snugly in a single layer if possible. Make sure they are partially submerged in the broth. Cover the pan with a lid and let the rolls simmer gently over low heat for about 60 minutes. Check occasionally to ensure there is enough liquid; add a splash of water or broth if needed. After an hour, taste the sauce and adjust the seasoning with more salt, pepper, or mustard if desired.
- Serve: Remove the finished cabbage rolls from the pan, cut away any kitchen twine or remove toothpicks, and arrange the rolls on a serving platter. Spoon some of the rich sauce and bacon bits over the top. Serve hot with your favorite side dishes, such as mashed potatoes or crusty bread. Enjoy!
Notes
For best results, choose a fresh, firm head of white cabbage with large, flexible leaves. If the leaves are difficult to separate, blanch the whole head briefly and then peel off the leaves one by one. You can customize the filling by adding cooked rice, herbs, or spices according to your taste. Leftover cabbage rolls taste even better the next day, as the flavors have more time to meld. Serve with mashed potatoes or crusty bread to soak up the delicious sauce.
- 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
