📝 About This Recipe
A cornerstone of German 'Hausmannskost' (home cooking), these Kohlrouladen are hearty, soul-warming bundles of tender cabbage leaves wrapped around a seasoned meat filling. Slow-braised in a rich, velvety brown gravy, they offer a perfect balance of savory umami and the natural sweetness of cooked brassica. This traditional recipe captures the essence of a Sunday family dinner in Bavaria or Westphalia, delivering deep comfort in every bite.
🥗 Ingredients
The Cabbage Shell
- 1 large head White Cabbage (approx. 1.5-2kg, loose leaves preferred)
- 1 tablespoon Salt (for the blanching water)
The Meat Filling
- 600 grams Ground Beef and Pork Mix (known as 'Hackfleisch halb und halb')
- 1 piece Stale Bread Roll (soaked in warm water and squeezed dry)
- 1 large Yellow Onion (very finely diced)
- 1 large Egg (to bind the mixture)
- 1 tablespoon German Mustard (medium-hot (Mittelscharfer Senf))
- 1 teaspoon Sweet Paprika (for depth of flavor)
- to taste Salt and Black Pepper (be generous with the pepper)
- 1 teaspoon Dried Marjoram (a classic German herb for meat)
The Braising Liquid and Sauce
- 50 grams Bacon (Speck) (diced small)
- 500 ml Beef Stock (high quality or homemade)
- 1 tablespoon Tomato Paste (for color and acidity)
- 2 tablespoons Clarified Butter (for searing (Butterschmalz))
- 1 tablespoon Cornstarch (mixed with a little cold water to thicken)
- 2 tablespoons Sour Cream (optional, for finishing the sauce)
👨🍳 Instructions
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1
Prepare the cabbage: Remove any damaged outer leaves. Use a sharp knife to cut deep into the base of the cabbage around the core to loosen the leaves.
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2
Blanch the cabbage: Bring a very large pot of salted water to a boil. Submerge the whole head of cabbage. After 2-3 minutes, the outer leaves will soften; peel them off with tongs and set aside. Repeat until you have 12-14 large leaves.
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3
Prep the leaves: Lay the blanched leaves flat. Use a paring knife to shave down the thick central rib of each leaf so it is flush with the rest of the leaf, making it easier to roll.
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4
Make the filling: In a large bowl, combine the ground meat, squeezed-dry bread roll, diced onion, egg, mustard, paprika, marjoram, salt, and pepper. Knead by hand until well combined and slightly tacky.
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5
Assemble the rolls: Place one large leaf (or two small overlapping ones) on a flat surface. Place about 2-3 tablespoons of the meat mixture near the stem end. Fold the sides inward and roll up tightly like a burrito.
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6
Secure the rolls: Fasten each roll with kitchen twine or a toothpick to ensure they don't unravel during the browning process.
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7
Sear the rolls: Heat clarified butter in a large heavy-bottomed Dutch oven over medium-high heat. Sear the rolls in batches until deeply browned on all sides. This 'Maillard reaction' is crucial for the sauce's flavor. Remove rolls and set aside.
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8
Sauté aromatics: In the same pot, fry the diced bacon until crispy. Add the tomato paste and stir for 1 minute until it turns a dark brick red.
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9
Deglaze: Pour in the beef stock, scraping the bottom of the pot with a wooden spoon to release all the flavorful browned bits (the fond).
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10
Braise: Place the cabbage rolls back into the pot. The liquid should come about halfway up the rolls. Cover with a lid, reduce heat to low, and simmer gently for 45-50 minutes.
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11
Finish the sauce: Remove the rolls to a warm platter. Increase heat slightly. Whisk in the cornstarch slurry and simmer until the sauce thickens. For extra richness, whisk in the sour cream at the end.
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12
Serve: Remove strings or toothpicks from the rolls. Pour the rich gravy over the rolls and serve immediately while piping hot.
💡 Chef's Tips
For the best flavor, use a mix of beef and pork; the pork adds essential moisture and fat. If the cabbage leaves are too stiff to roll, blanch them for an extra minute until they are pliable. Don't skip the searing step; the dark brown crust on the cabbage provides the color and deep flavor for the gravy. If you have leftover cabbage, shred it and sauté it with onions to serve as a side dish. Make these a day in advance; the flavors meld and improve significantly after a night in the fridge.
🍽️ Serving Suggestions
Serve with boiled salt potatoes (Salzkartoffeln) to soak up the delicious gravy. A side of creamy mashed potatoes or German potato dumplings (Klöße) is also traditional. Pair with a crisp German Pilsner or a dry Riesling to cut through the richness. A dollop of lingonberry jam on the side adds a lovely sweet-tart contrast. Follow with a light green salad dressed in a simple vinaigrette.