German Cabbage Rolls with Meat and Rice Kohlrouladen Recipe
Kohlrouladen are German cabbage rolls wrapped in white cabbage leaves and braised in a tomato-meat sauce. In Germany they are a typical hearty meal for colder days, often served on Sundays with the whole family. The flavours are familiar to a Polish palate, but the sauce tends to be a bit meatier and less sour than in many Polish versions.
These German-style cabbage rolls are hearty and comforting, with a rich, meaty tomato sauce that is less sour than many Polish versions. They are perfect for a family Sunday dinner and reheat beautifully, making them ideal for batch cooking.
Chef's tips
Choose a medium, not too tightly packed cabbage so the leaves separate more easily. When forming the rolls, pack the filling firmly so they hold their shape during braising. Browning the rolls before adding the liquid adds a lot of flavour to the final sauce.
How to serve
Serve the cabbage rolls with mashed potatoes, boiled potatoes or crusty bread to soak up the sauce. A simple raw salad, such as grated carrot with apple or sliced cucumber with a light dressing, adds freshness and balance.
Ingredients
- cabbage white, medium head - 1 head
- minced meat pork or mixed pork and beef - 500 g
- rice dry, white - 100 g
- onion medium - 1 piece
- garlic - 2 cloves
- egg - 1 piece
- breadcrumbs - 3 tablespoons
- stock vegetable or chicken - 500 ml
- canned tomatoes chopped - 400 g
- tomato paste - 1 tablespoon
- oil for frying - 2 tablespoons
- salt to taste
- black pepper to taste, freshly ground
- marjoram dried herb - 1 teaspoon
- bay leaf - 2 pieces
Preparation
- Cook the rice in lightly salted water for 2–3 minutes less than indicated on the package, drain and set aside to cool.
- Cut out the core of the cabbage in a cone shape. Bring a large pot of water to the boil, place the whole cabbage head in with the cut-out side facing down and cook for 5–8 minutes until the outer leaves soften.
- Carefully remove the cabbage, take off the softened outer leaves and set them aside on a plate. Put the head back into the boiling water for a few more minutes and repeat until you have about 12–14 large leaves.
- Trim the thick central vein from each leaf so it rolls easily, but do not cut the leaf in half.
- Finely dice the onion. Heat 1 tablespoon of oil in a pan and fry the onion over medium heat for 3–5 minutes until soft and slightly translucent, without browning. Finely chop the garlic and add it for the last minute of frying.
- In a large bowl mix the minced meat, cooked rice, fried onion with garlic, egg, breadcrumbs, marjoram, salt and pepper. Knead the mixture with your hand for 2–3 minutes until it is sticky and uniform.
- Place a portion of filling (about 2–3 tablespoons) on each cabbage leaf, fold the sides over the filling and roll up tightly like a small roulade.
- Heat 1 tablespoon of oil on the bottom of a wide pot or deep pan. Place the cabbage rolls seam-side down in a single layer and brown them lightly for 2–3 minutes on each side.
- Add the bay leaves and pour in the stock so that it reaches about halfway up the rolls. Cover with a lid and simmer over low heat for 30 minutes.
- After 30 minutes add the canned tomatoes and tomato paste, gently shake the pot so the sauce mixes without breaking the rolls. Cook covered for another 25–30 minutes over low heat.
- Finally, taste the sauce and season with salt and pepper. If the sauce is too thin, remove the lid and cook for another 5–10 minutes until slightly thickened.
- Serve the hot cabbage rolls generously topped with the sauce, preferably with potatoes or mashed potatoes.
Storage
Store cooled cabbage rolls in the sauce in the fridge for up to 3 days. They also freeze well – defrost slowly in the fridge and reheat gently so they don’t fall apart.
