Description
Zarte Kohlblätter umhüllen saftige Hackfleisch-Reis-Füllung, fein gewürzt, durchzogen von rauchigem Speck. Umgeben von einer samtigen Tomatensauce entfaltet sich ein herzhafter, aromatischer Geschmack mit angenehmer Bissfestigkeit.
Ingredients
Scale
- 500 g mixed ground meat
- 1 head of white cabbage with large leaves
- 3 tablespoons tomato paste
- 3 tablespoons ketchup
- 250 g rice
- 2 medium onions
- 1 teaspoon instant beef bouillon
- 1 package smoked bacon (uncooked)
- Salt
- Pepper
- Maggi seasoning
- Flour for thickening
Instructions
- Prepare the cabbage by cutting out the tough core from the bottom of the cabbage head using a sharp knife. Create a small hole where the core was to help separate the leaves later.
- Place the whole cabbage head into a large pot and pour enough hot water over it to cover. Cover the pot with a lid and simmer the cabbage over very low heat for several minutes. Occasionally rotate the cabbage so the leaves soften evenly. The goal is to make the leaves pliable and easy to separate without tearing.
- Once the cabbage leaves are soft, carefully separate them from the head, trying not to tear them. Set the large, intact leaves aside for stuffing.
- Cook the rice by bringing a pot of salted water to a boil. Add the rice and cook for 10-12 minutes, so it is par-cooked but not fully soft. Drain the rice in a sieve, then spread it out to cool.
- Peel and finely dice the onions. Heat a little oil in a skillet over medium heat and sauté the onions until they turn golden and translucent, stirring frequently. Do not let them brown. Remove from heat and allow to cool slightly.
- In a large mixing bowl, combine the ground meat, cooked rice, and sautéed onions. Season generously with salt and pepper. Use your hands to mix everything together until you have a homogeneous filling.
- Take a cabbage leaf and place 2 to 3 tablespoons of the meat mixture in the lower third of the leaf. Fold the sides of the leaf over the filling, then roll up tightly from the thick end to the thin end, forming a neat roll. Repeat with the remaining filling and cabbage leaves.
- In a large, deep skillet or ovenproof pot, lay slices of smoked bacon to cover the bottom completely. Fry the bacon over medium heat until it becomes crispy and renders some fat.
- Arrange the cabbage rolls seam side down, closely packed, on top of the bacon in the skillet. Pour in about 250 ml of prepared beef broth (from instant bouillon), making sure the rolls are at least halfway submerged in the liquid.
- Cover the skillet or pot with a lid and simmer the cabbage rolls over medium heat for 1 to 1.5 hours. Turn the rolls carefully a few times during cooking so they cook evenly and absorb the flavors.
- Once the cabbage rolls are cooked, remove them gently from the skillet and set aside. If you do not wish to eat the bacon, remove and discard it now.
- To make the sauce, add tomato paste, ketchup, Maggi seasoning, and additional instant bouillon (if needed) to the cooking liquid left in the skillet. Whisk to combine and bring to a gentle simmer. Taste and adjust seasoning as desired.
- If the sauce is too thin, dissolve a small amount of flour in cold water to make a smooth slurry. Gradually whisk the slurry into the simmering sauce, stirring constantly, until the sauce thickens to your liking.
- Return the cooked cabbage rolls to the skillet, nestling them into the sauce. Let them heat through gently for a few minutes so they soak up the flavors.
- Serve the cabbage rolls hot, spooning plenty of sauce over each portion. These rolls taste even better if reheated the next day, as the flavors meld further.
Notes
You can prepare the cabbage rolls a day in advance; they taste even better after reheating as the flavors develop further. Adjust the seasoning of the sauce to your preference, and serve the rolls with extra sauce and crusty bread or potatoes. If you have leftover filling, you can form small meatballs and cook them in the sauce alongside the rolls.
- 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
