Entree: Germany – Hamburg & North Sea – Kohlrouladen (Cabbage leaves wrapped around seasoned minced meat and rice, simmered in a savory braising sauce)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 5 min

Total 1 hr 35 min

Ingredients

- 1 medium head green cabbage (to yield about 8–10 large outer leaves)
- 1 lb (450 g) ground pork and beef mix (combined)
- 1/2 cup (120 g) cooked white rice
- 1 small onion, finely chopped (about 4 oz / 115 g)
- 1 clove garlic, minced (about 0.2 oz / 6 g)
- 1 egg
- 1/3 cup (40 g) fresh breadcrumbs
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) ground black pepper
- 1/2 tsp (2.5 g) ground nutmeg
- 2 tbsp (30 ml) vegetable oil
- 2 oz (60 g) smoked bacon or Speck, diced (optional for authentic regional flavor)
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) beef or vegetable stock
- 1 cup (240 ml) water
- 1 bay leaf
- 1 tbsp (15 ml) brown sugar (optional, to balance acidity)
- 2 tbsp (30 ml) chopped fresh parsley, for garnish

Instructions

1. Prepare cabbage leaves: Core the cabbage and blanch the whole head in boiling water 5–8 minutes until outer leaves are pliable. Remove leaves one at a time and trim the thick central rib to make leaves easier to roll.
2. Make filling: In a bowl combine ground meat, cooked rice, chopped onion, minced garlic, egg, breadcrumbs, salt, pepper, and nutmeg. Mix until evenly combined.
3. Assemble rolls: Place about 2–3 tbsp (30–45 g) filling near the stem end of each cabbage leaf, fold in the sides and roll up tightly. Repeat to make 8–10 rolls.
4. Brown rolls: Heat vegetable oil in a large heavy pot or Dutch oven over medium heat. If using, add diced smoked bacon and render a few minutes. Brown the cabbage rolls seam side down, turning to brown evenly, about 8–10 minutes total.
5. Build braising liquid: Stir in tomato paste, then add beef stock, water, bay leaf, and brown sugar if using. The liquid should come halfway up the rolls; add more stock or water if necessary.
6. Simmer gently: Bring to a gentle simmer, cover, and cook over low heat 40–50 minutes until cabbage is tender and filling is cooked through. Turn rolls once halfway through cooking.
7. Finish and serve: Remove bay leaf. If desired, skim fat and reduce braising liquid a few minutes to thicken. Spoon sauce over the Kohlrouladen, garnish with chopped parsley, and serve hot with boiled potatoes or mashed potatoes.