Kohlrouladen (Stuffed Cabbage Rolls)

When I was a child, this was another one of my favourite dishes. The cabbage tastes so sweet and tender with the delicious gravy to mash up your potatoes in. Just perfect!

I'd like to share my recipe here with you.

Ingredients:

1 large Tenderheart Cabbage

1 Onion

250g Minced Beef

250g Minced Pork

100g Bacon Lardons

1 tbs Breadcrumbs

1 Egg

1 tsp Caraway Seeds

500 ml Beef Stock

Sea Salt and Pepper

1 tbs plain Flour for thickening the sauce

Carefully remove the outer 7 leaves from the Cabbage.

Cut out the stalky core bit and blanch the leaves for 3 minutes in simmering salted Water seasoned with the Caraway Seeds.

Choose the 6 best leaves to make the Roulards with. 

Chop the 7th leaf into small bits.

Make the filling by combining the minced meats, chopped Onion, chopped extra cabbage leaf, Breadcrumbs and Egg. Season with Salt and Pepper and mix well.

Divide the mixture into 6 equal portions.

Take a blanched Leaf and put a portion of the filling in the middle. Roll it up tightly, folding in the sides and leaving the seam facing down.

On a gentle heat fry the Bacon lardons until they have released their fat. Scoop out the Lardons and set aside. Then lift in the Cabbage Roulards and brown them on all sides, taking care not to unravel them.

Once nicely browned, pour in 200ml of the Beef stock and scrape the tasty bits from the bottom. Cover with a lid and braise on a low heat for about 20 minutes.

Transfer the Roulards into a baking dish and sprinkle in the Lardons.

Add the remaining Beef stock to the Braising pan and whisk in the flour. Bring back to a boil and simmer until glossy and thickened to a nice gravy consistency.

Pour the gravy over the Roulards.

Heat this now in a 200 degree oven for 20 minutes.

Meanwhile cook some Potatoes and Vegetables to go with it.