This cabbage rolls recipe ("Kohlrouladen") is SO German. Stuffed with meat and served with a brown gravy, this is a family favourite. These "Kohlrouladen" are the ones I grew up with. Meat and just meat fills these. No rice. No tomato sauce to dilute the great meat/cabbage flavours!
Since the number of cabbage rolls you make will be dependent on the size and shape of the cabbage, I make a large amount of meat mixture so that I'll have enough, just in case I get extra leaves. Any extra meat is then cooked as hamburgers or meat balls.
Check below the recipe for detailed help and pictures for making this DELICIOUS meal!
The only really tricky part in making this cabbage rolls recipe is the process of removing the leaves from the raw cabbage head.
There is a trick to this. Put the cabbage head into a large pot of water and fill with water until the cabbage is submerged. This helps you estimate how much water to use so that the boiling water won't spill over once you add the cabbage.
Remove cabbage and put water on to boil. Meanwhile carefully cut out the center core of the cabbage so that the leaves will loosen easily once boiled.
Carefully put the cabbage into the water and let boil gently for about 10 minutes. You should be able to loosen the leaves, one after the other and remove from the pot. Set leaves aside until you have removed as many leaves as you need.
Once the leaves have cooled, turn over so that the thick vein is on top. Using a sharp knife, cut the thickened vein away to make the vein and leaf the same thickness.
The filling for this cabbage rolls recipe is the basic meatloaf mixture.
I use half beef and half pork. The pork will help keep the meat filling moist with the long cooking time needed.
Check the meat filling before using by putting a small amount (about 1 tsp) on a plate in the microwave and cooking about 1 minute until done. Cool and taste and re-season if necessary.
You really want a very well spiced/seasoned meat filling -- nothing bland fits here!
Add about 1 heaping tbsp of meat filling to the "veined" end.
Start rolling up tightly, tucking in the sides and then fasten with a wooden toothpick.
From here on, follow the recipe for cooking this most traditional, authentic, pure German recipe!
I know! I know! The Montreal Steak Spice is NOT German!!!! It's my OWN addition.
To give a bit of a kick to the filling, I season the meat with Montreal Steak Spice -- any similar seasoned salt will do. Or, just omit this!
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Your Quick Fix Soups e-book is wonderful. My Swiss wife is going to love the soups that I make for her with your recipes. She already loves my soups, but your e-book will greatly expand the variety
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