Description
Zarte Wirsingblätter umhüllen saftige Hackfleischfüllung mit würzigem Speck. In cremiger Sahnesoße geschmort, entfaltet das Gericht einen herzhaften Geschmack, der mit samtiger Textur und goldbrauner Kruste verführt.
Ingredients
Scale
- 1 Wirsing oder Weißkohl
- 500 g Hackfleisch, gemischt
- 1 Zwiebel
- 1 Brötchen, altbacken
- 1 Ei
- 100 g Speck, gewürfelt
- 500 ml Brühe
- 200 ml Sahne
- Salz und Pfeffer
- 1 EL Senf, evtl. mehr
- Paprikapulver, scharf
- Majoran
Instructions
- Carefully remove eight large and intact leaves from the head of Wirsing or Weißkohl (savoy or white cabbage). Bring a large pot of salted water to a boil and blanch the cabbage leaves for about 2-3 minutes, until they become pliable but still hold their shape.
- Immediately transfer the blanched leaves into a bowl of ice-cold water to stop the cooking process and preserve their bright color. After cooling, gently shake off excess water and pat the leaves dry using a clean kitchen towel or paper towels. Set aside.
- Prepare the filling by finely dicing one onion. Soak the stale bread roll in water or milk until soft, then squeeze out the excess liquid thoroughly.
- In a large mixing bowl, combine 500 grams of mixed ground meat (e.g., pork and beef) with the soaked and drained bread roll, one whole egg, and the finely diced onion. Add 1 to 2 tablespoons of mustard, a generous pinch of salt, freshly ground pepper, and a good amount of sharp paprika powder to taste.
- Sprinkle in dried marjoram according to your preference. Thoroughly mix all ingredients with your hands or a spoon until the mixture is homogeneous and slightly sticky, which will help the filling hold together during cooking.
- Lay out the prepared cabbage leaves flat on a clean surface. Place small mounds of the meat filling evenly spaced on each leaf, roughly in the center near the base.
- Carefully roll each cabbage leaf over the filling, folding in the sides as you go, to form neat and compact rolls. Secure each roll tightly by tying it with kitchen twine or string to prevent them from unraveling during cooking.
- Heat a large, deep skillet or heavy-bottomed pan over medium heat. Add the diced speck (100 grams) to the pan and render the fat by cooking it until slightly crisp.
- Place the tied cabbage rolls into the pan with the speck and sear them on all sides until they develop a golden-brown color. This step enhances the flavor and texture of the rolls.
- Once browned, carefully pour in 500 milliliters of broth (vegetable or meat broth) to partially cover the cabbage rolls. Bring the liquid to a gentle simmer.
- Cover the pan with a lid and let the cabbage rolls braise gently over low heat for about 30 minutes. This slow cooking will ensure the meat is cooked through and the flavors meld beautifully.
- After the cooking time, carefully remove the cabbage rolls from the pan and set them aside on a warm plate, keeping them covered to retain heat.
- Pour 200 milliliters of cream into the pan with the remaining cooking liquid. Increase the heat slightly and let the sauce simmer gently, allowing it to reduce and thicken to a creamy consistency. If desired, you can thicken the sauce further with a light slurry of flour or cornstarch mixed with cold water.
- Taste the sauce and adjust the seasoning with salt and freshly ground pepper as needed. This final sauce will complement the savory cabbage rolls perfectly.
- Serve the warm cabbage rolls generously topped with the creamy sauce, accompanied by your favorite side dishes such as boiled potatoes, mashed potatoes, or fresh bread.
Notes
When blanching the cabbage leaves, make sure not to overcook them; they should be pliable enough to roll but still hold their shape to prevent tearing. Tying the rolls securely is important to keep the filling inside during cooking. For a richer flavor, you can add a splash of white wine to the broth before simmering. Leftover cabbage rolls reheat well and often taste even better the next day as the flavors develop.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg