Entree: Germany – Schleswig-Holstein – Kohlrouladen (Cabbage leaves stuffed with seasoned ground meat and rice, slowly braised in a savory broth)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr

Additional 10 min

Total 1 hr 40 min

Ingredients

- 1 medium head green cabbage, about 2.5 lb (1.1 kg)
- 1 lb (454 g) ground pork
- 1/2 lb (227 g) ground beef
- 4 oz (113 g) bacon, diced
- 1 cup (200 g) cooked white rice
- 1 medium onion, finely chopped (about 150 g)
- 1 large egg
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) beef broth
- 1 cup (240 ml) water
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) caraway seeds (optional)
- 1 bay leaf

Instructions

1. Bring a large pot of salted water to a boil. Core the cabbage and carefully separate 8–10 large outer leaves. Blanch the leaves 2–3 minutes until pliable, drain and cool. Trim thick central ribs to make rolling easier.
2. In a skillet over medium heat, sauté the diced bacon until fat renders and pieces are just crisp. Remove and set aside, leaving fat in the pan. Sauté the chopped onion in the bacon fat until translucent, cool slightly.
3. In a bowl combine ground pork, ground beef, cooked rice, sautéed onion and bacon, egg, salt, pepper, and caraway seeds if using. Mix until well combined.
4. Place about 1/4 to 1/3 cup of filling (approx. 2–3 oz/55–85 g) near the stem end of each cabbage leaf. Fold sides over and roll tightly to form neat parcels.
5. Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high. Brown rolls seam-side down in batches until golden on all sides, adding more oil if needed.
6. Stir the tomato paste into the pot, then add the beef broth, water, apple cider vinegar and bay leaf. Nestle the browned rolls seam-side down into the liquid in a single layer; liquid should come about halfway up the rolls.
7. Bring to a gentle simmer, reduce heat to low, cover and braise for 45–60 minutes until cabbage is tender and flavors have melded. Turn rolls once halfway through cooking.
8. Remove bay leaf, adjust seasoning. Serve rolls hot with some of the braising liquid spooned over, traditional boiled potatoes or rye bread on the side.