Entree: Germany – Swabia – Filderkrautrouladen (Savoy-style cabbage leaves stuffed with seasoned minced pork and beef, rolled and braised in broth)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 1 hr 15 min

Additional 5 min

Total 2 hrs 5 min

Ingredients

- 1 large Filderkraut or Savoy cabbage head, about 2.5–3 lb (1.1–1.4 kg)
- 1 lb (454 g) ground pork
- 1 lb (454 g) ground beef
- 4 oz (115 g) smoked bacon, diced
- 1 medium onion, finely chopped, about 1 cup (150 g)
- 1 cup (100 g) fresh breadcrumbs
- 1/3 cup (80 ml) milk to soak breadcrumbs
- 1 large egg
- 1 tbsp (15 g) Dijon mustard
- 1/2 tsp (1 g) ground nutmeg
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 g) butter
- 2 tbsp (30 ml) vegetable oil for searing
- 3 cups (720 ml) beef or hearty vegetable broth
- 1 tbsp (15 g) tomato paste (optional, for color)
- 2 bay leaves
- 4 whole juniper berries (optional)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Bring a large pot of water to a boil. Core the cabbage and gently separate leaves; blanch leaves 1–2 minutes until pliable, then drain and cool on a tray. Trim thick central ribs so leaves roll easily.
2. In a small bowl soak breadcrumbs in milk until softened, about 5 minutes. Squeeze excess milk if very wet.
3. In a mixing bowl combine ground pork, ground beef, soaked breadcrumbs, beaten egg, Dijon mustard, nutmeg, 1 tsp salt, 1/2 tsp pepper, and half the chopped onion. Mix until just combined.
4. Place a cabbage leaf flat, put about 1/3 to 1/2 cup (80–110 g) of the meat mixture near the stem end, fold sides over and roll up snugly. Repeat to make 10–12 rolls depending on leaf size.
5. Heat 2 tbsp (30 ml) vegetable oil in a large, heavy ovenproof pot or Dutch oven over medium heat. Add diced bacon and remaining chopped onion; cook until bacon renders and onion softens, about 5 minutes.
6. Add butter, then brown the cabbage rolls seam-side down in batches until golden on all sides, transferring rolls back to the pot.
7. Stir in tomato paste (if using), then pour in 3 cups (720 ml) broth. Add bay leaves and juniper berries. The liquid should come about two-thirds up the rolls; add a splash more broth or water if needed.
8. Gently bring to a simmer, cover, and braise over low heat or in a 325°F (160°C) oven for 60–75 minutes until filling is cooked through and flavors meld.
9. Remove bay leaves and juniper berries. Adjust seasoning with salt and pepper. Serve Filderkrautrouladen hot, spooning some braising liquid over the rolls and garnishing with chopped parsley. Traditionally served with boiled potatoes or Semmelknödel.