German Stuffed Cabbage Rolls (Kohlrouladen)

Method13 steps · about 1 hr 10 min

1. 1

   Step 1: Soak the crusty white roll (1) in water until soft and set aside.

   Uses 1 crusty white roll · Water as needed to soak the bread roll, squeezed out and discarded

2. 2

   Step 2: Rinse the large cabbage head and carefully remove 8 whole leaves, cutting each at its base before pulling it free. Small tears can be patched with extra leaf pieces from the same head. Reserve the remaining cabbage for another use.

   Uses 1 large head green cabbage, 8 whole leaves used for rolls

3. 3

   Step 3: Bring a large pot of water to a boil. Simmer the 8 leaves for about 2 minutes, until softened and flexible enough to roll, then drain and let cool enough to handle.

   Uses eight raw cabbage leaves · Water as needed to blanch cabbage leaves, drained

4. 4

   Step 4: Squeeze the softened roll thoroughly and discard its soaking water. Tear or dice the squeezed bread into small pieces.

   Uses soaked bread roll

5. 5

   Step 5: Peel and finely dice the yellow onion (1). Knead together the 1 lb 85%-lean ground beef (1 lb), diced onion, squeezed bread, egg (1), 1 tsp filling sea salt, ½ tsp ground black pepper, 1 tsp mild paprika and 1 tsp dried marjoram until homogeneous.

   Uses squeezed softened bread · 1 lb ground beef, 85% lean/15% fat · 1 yellow onion (medium diced) · 1 egg · 1 teaspoon sea salt · ½ teaspoon ground black pepper · 1 tsp mild paprika powder for filling · 1 teaspoon dried marjoram

6. 6

   Step 6: Divide the filling equally among the 8 softened leaves. Starting at the stem end, roll forward, fold the left and right sides inward, then finish rolling so the filling is enclosed.

   Uses seasoned beef-and-bread filling · eight softened drained cabbage leaves

   
7. 7

   Step 7: Secure each filled roll with food-safe butcher’s twine. Keep the twine identifiable so it can be removed before serving.

   Uses eight filled cabbage rolls

   
8. 8

   Step 8: Heat 1 tbsp olive oil in a deep pan or pot. Add the secured cabbage rolls seam-side down and the 100 g diced bacon. Sauté together.

   Uses eight secured cabbage rolls · 1 tbsp olive oil for browning cabbage rolls · 100 grams bacon (thick-cut and medium-diced)

9. 9

   Step 9: Brown the rolls on all sides, add 500 ml beef broth and cover. Simmer gently over medium-low heat for about 30 minutes, until the cabbage is tender and a thermometer in the centres of the meat filling reaches 160°F /71°C. Continue gently if needed.

   Simmer Rouladen · 30 minUses cabbage rolls sautéing with bacon · 500 milliliters beef broth

   
10. 10

    Step 10: Lift the cooked rolls from the pan and cover to keep hot. Leave their broth and bacon in the pan for the sauce.

    Uses fully cooked cabbage rolls · cooking broth and bacon remaining in pan

11. 11

    Step 11: Stir 200 ml heavy cream into the cooking broth. To thicken, mix cornstarch 1 tsp at a time with a small ladle of the same broth cooled enough to whisk smoothly, then return the slurry to the pan and gently simmer while stirring until the desired consistency is reached. Repeat only if needed; the source gives no fixed total starch amount.

    Uses reserved cooking broth with bacon · 200 milliliters heavy cream · cornstarch (to thicken the sauce)

12. 12

    Step 12: Season the prepared sauce with the separate finishing salt, black pepper and mild paprika to taste.

    Uses thickened cream-and-broth sauce · salt · pepper · paprika powder (to taste)

13. 13

    Step 13: Remove all butcher’s twine before eating. Serve the 8 cabbage rolls in 4 portions with their prepared cream sauce and one optional ready side: mashed potatoes, boiled potatoes OR cooked Spätzle.

    Uses cooked cabbage rolls kept hot · finished seasoned cream sauce · Ready mashed potatoes OR boiled potatoes OR cooked Spätzle for serving, optional