Serves 4
90 min
German Kohlrouladen (Stuffed Cabbage Rolls)
Recipe GLPR4812e7b1cfd5a3
Tender cabbage leaves wrapped around a seasoned ground beef filling, then braised in a rich savory sauce with garlic, bay leaves, and beef broth. This classic German comfort dish combines soft, slightly sweet cabbage with a well-seasoned meat mixture, creating an aromatic and satisfying main course that's naturally dairy-free and gluten-free.
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Ingredients
1 head cabbage
1 pound ground beef
1 medium onion, chopped
1 green chili pepper, chopped
1/8 teaspoon Gersame spice blend (mace, cloves, garlic powder, ginger powder)
Salt and black pepper to taste
2 tablespoons olive oil
1/2 medium onion, sliced
3 cloves garlic, chopped
3 bay leaves
1 can beef broth
1 teaspoon cornstarch
Directions
Bring a large pot of salted water to a boil. Core and carefully separate the cabbage leaves, then blanch them in the boiling water for 2–3 minutes until pliable. Transfer the softened leaves to a colander and let them cool until manageable.
In a large bowl, combine the ground beef, chopped onion, chopped green chili pepper, Gersame spice blend, salt, and black pepper. Mix gently until just combined; do not overmix.
Lay a cabbage leaf flat on a clean surface. Place 2–3 tablespoons of the beef mixture in the center, then fold in the sides and roll tightly from bottom to top. Repeat with remaining leaves and filling, placing the rolls seam-side down on a plate.
Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the sliced onion and sauté for 2–3 minutes until softened and fragrant.
Add the chopped garlic and bay leaves to the pot and cook for 30 seconds, stirring, until fragrant.
Pour in the beef broth, then carefully arrange the cabbage rolls seam-side down in the pot in a single layer or two layers as needed.
Cover the pot and reduce heat to medium-low. Simmer for 45–50 minutes, occasionally spooning sauce over the rolls, until they are tender and the beef is cooked through to 160°F internally.
Mix the cornstarch with 1 tablespoon of cold water to form a smooth slurry. Increase heat to medium and stir the slurry into the simmering sauce, then cook for 2–3 minutes, stirring gently, until the sauce thickens slightly.
Remove from heat, adjust seasoning with additional salt and pepper as needed, and serve the rolls warm in the thickened sauce.
