Kohlrouladen Recipe

Ever had one of those moments where you want to impress everyone and feel like a culinary genius? Let me take you on a little adventure with my go-to recipe for delicious homemade Kohlrouladen that mixes hearty, comforting vibes with just enough flair to make your dinner table a cozy hit.

In my kitchen, crafting traditional Kohlrouladen is a labor of love. A large head of white cabbage envelops a savory filling.

The combination of 500g ground beef and 100g ground pork, complemented by minced garlic and finely chopped onion, creates a protein-rich and flavorful dish. Add to that 50g of cooked rice for texture, and mustard with a touch of tomato paste for depth, and I can promise you a comforting classic.

Kohlrouladen Recipe Ingredients

• Cabbage: Low in calories, high in fiber, and rich in vitamins C and K.

  Provides a subtle sweetness and slight crunch.

• Ground Beef: A significant source of protein, adding richness and savoriness to the dish.
• Ground Pork: Adds moisture and depth, with healthy fats and additional protein.
• Onion: Adds aromatic sweetness and depth, boosts immune health with antioxidants.
• Garlic: Elevates flavor with a pungent, savory taste; rich in medicinal properties.
• Cooked Rice: Provides carbohydrates, adds texture and mild flavor.
• Mustard: Offers tangy sharpness, supports digestion with antioxidants.
• Caraway Seeds (Optional): Adds earthy warmth and aids in digestion.

Kohlrouladen Recipe Ingredient Quantities

• 1 large head of white cabbage
• 500g ground beef
• 100g ground pork
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 50g cooked rice
• 1 tablespoon mustard
• Salt and pepper to taste
• 3 tablespoons vegetable oil
• 1 tablespoon tomato paste
• 500ml beef broth
• 1 teaspoon caraway seeds (optional)
• 2 tablespoons flour
• 2 tablespoons butter

How to Make this Kohlrouladen Recipe

1. De-core the cabbage and gently take off large, intact leaves. Boil the leaves in water for 2-3 minutes until they are soft, then drain them and set them aside to cool.

Taking off large, intact leaves from the cabbage is easy to do; the hard part is first de-coring the cabbage. I have found that the best way to de-core a cabbage is to cut it in half. Then, with the cut side facing down on the cutting board, cut into the core at a 45° angle. You cut out the core from half the cabbage and then you do the same with the other half.

2. In a big bowl, blend the ground beef, ground pork, minced onion, minced garlic, egg, cooked rice, mustard, salt, and pepper. Mix thoroughly and well until everything is combined.

3. Set a cabbage leaf flat on a clean surface. Have a portion of the meat mixture ready (about 2-3 tablespoons). Place it in the center of the leaf. Fold in the sides and roll it up tightly to form a neat parcel. Repeat with the remaining leaves and filling.

4. In a big skillet or pot, warm 2 tablespoons of vegetable oil over medium heat. Place the cabbage rolls in the skillet, seam side down, and let them brown on all sides. You may need to work in batches. Once the rolls are nicely browned, remove them from the pot and set aside.

5. In the identical frying pan, incorporate the still-needed tablespoon of oil and also add the tomato paste, cooking it for a minute or two until you can smell the aroma wafting up from the skillet.

6. Add the beef broth and caraway seeds, if using, and bring the mixture to a simmer, scraping any browned bits from the bottom of the pan.

7. Gently place the browned cabbage rolls seam side down into the skillet. Cover and simmer on low heat for about 45 minutes to 1 hour until the meat is thoroughly cooked and the cabbage is nice and tender.

8. Once finished cooking, carefully extract the cabbage rolls from the skillet and set them aside, keeping them warm.

9. To thicken the sauce, melt the butter in a small saucepan over medium heat. Stir in the flour to form a roux and cook for 1-2 minutes. Gradually add the roux to the sauce in the skillet, stirring until the sauce thickens.

10. Drizzle the thickened sauce over the cabbage rolls before serving. Enjoy your homemade Kohlrouladen!

Kohlrouladen Recipe Equipment Needed

1. Chef’s knife
2. Cutting board
3. Large pot
4. Slotted spoon or tongs
5. Large bowl
6. Mixing spoon
7. Measuring spoons
8. Skillet or large frying pan
9. Spatula
10. Small saucepan
11. Whisk

FAQ

• What is Kohlrouladen?The authentic cabbage rolls of Germany, known as Kohlrouladen, are made with a mixture of meat and spices that fill thinly veined, blanched cabbage leaves. These savory bundles are richly sauced and served as a hearty main course.
• Can I use only beef instead of a mix of beef and pork?Of course, you can use just ground beef in place of the pork. But the beef and pork mixture has a depth of flavor that’s hard to match.
• Is it necessary to use caraway seeds?Optional, but they add an authentic German flavor to the dish, caraway seeds.
• What type of cabbage should I use?Kohlrouladen are traditionally made with white cabbage because it is sturdy and keeps its shape during cooking.
• How do I prevent the cabbage rolls from falling apart?Use either kitchen twine or toothpicks to fasten the rolls so they stay together when cooking.
• Can I prepare this dish in advance?Certainly! It is possible to make Kohlrouladen in advance. They can be stored in the refrigerator for up to a day before cooking.
• What should I serve with Kohlrouladen?They are usually accompanied by potatoes or boiled dumplings, along with a portion of steamed vegetables or salad.

Kohlrouladen Recipe Substitutions and Variations

500g ground turkey can substitute for 500g ground beef if you want something lighter.
You can use Savoy cabbage to replace 1 large head of white cabbage for a softer texture.
50g cooked rice can be exchanged with 50g quinoa for a grain substitute.
3 tablespoons olive oil can be substituted with 3 tablespoons vegetable oil for a milder taste.
1 egg may be replaced with 1 tablespoon chia seeds combined with 3 tablespoons water as a binding agent.

Pro Tips

1. Leaf Preparation: To ensure the cabbage leaves are pliable and don’t tear when rolling, select a cabbage that is firm and heavy. After boiling them, you can shock the leaves in ice water to stop the cooking process and preserve their color and texture.