German Unstuffed Cabbage Roll Casserole – Oma's Kohlrouladenauflauf

Method6 steps

1. 1

   Step 1: Heat all 2 tbsp browning oil in a large saucepan over medium-high heat. Add all 2 lb lean ground beef, breaking it into crumbles, and cook until no pink remains. It will cook further with the onions and later simmer; the finished ground beef must reach 71°C (160°F).

   Uses 2 tbsp oil for browning beef · 2 lb lean ground beef

2. 2

   Step 2: Add the complete chopped large onion (1) to the actual beef and oil from step 1. Continue cooking and stirring until the onion is translucent and lightly browned and the beef develops browned flavor.

   Uses all cooked beef crumbles and oil from step 1 · 1 large onion, chopped

3. 3

   Step 3: Transfer the cooked beef and onion from step 2 to a bowl, keeping it to return in step 4. Add the shredded green cabbage (1) to the same pan in portions and brown it, stirring; add separate extra oil only if needed. If browned pan bits start to get too dark, add a little separate water, scrape them loose, and let the water evaporate before continuing. Brown all the cabbage without adding the measured broth yet.

   Uses all browned beef and onion from step 2, set aside for step 4 · 1 small green cabbage, shredded · extra oil for browning cabbage, only if needed · a little water for loosening dark pan bits, if needed

4. 4

   Step 4: Return all the reserved browned beef and onion to the actual browned cabbage from step 3. Add 2 cups of ready beef broth, all 2 tsp simmering salt and 1 tsp simmering pepper, and scrape any browned bits into the liquid. Cover and simmer for 15–60 minutes, until the cabbage is as tender as you like. Confirm the ground beef is fully cooked to 71°C (160°F). Keep up to 1 remaining cup of broth for the next step.

   Simmer cabbage until desired tenderness · 15 minUses all browned cabbage plus reserved browned beef and onion from step 3 · 2 cups ready beef broth from the 2–3 cup supply · 2 tsp salt for simmering cabbage casserole · 1 tsp ground black pepper for simmering cabbage casserole

5. 5

   Step 5: If more sauce is wanted, add only as much of the remaining cup of ready beef broth as desired to the actual simmered beef and cabbage from step 4. Separately mix up to 2 tbsp cornstarch with enough cold slurry water to make it smooth. Stir only enough of that slurry into the hot casserole to reach the thickness you want. The selected version uses cornstarch; do not also add Veloutine.

   Uses all simmered beef and cabbage with seasoned broth from step 4 · up to 1 cup remaining ready beef broth, only if more sauce is wanted · up to 2 tbsp cornstarch, using only as much slurry as needed · cold water, enough for a smooth cornstarch slurry

6. 6

   Step 6: Stir the thickened casserole from step 5 and simmer for a further 1–2 minutes, until the sauce has thickened. Taste, adding separate extra salt or pepper only if needed, then serve the four portions with ready boiled potatoes alongside if wanted. Refrigerate leftovers promptly.

   Finish thickening cabbage casserole sauce · 1 minUses all beef-cabbage casserole with added cornstarch slurry from step 5 · extra salt for final seasoning, only as needed · extra black pepper for final seasoning, only as needed · ready boiled potatoes alongside, if wanted