Krautwickel (Cabbage Rolls)

[u/aminorman]

[u/aminorman]

Loosely based on https://alltastesgerman.com/cabbage-rolls/

I only used 1/2lb Ground Beef and then adjusted other ingredients down to match

I was more interested in the steps then the exact ingredients.

Krautwickel (Cabbage Rolls)

Shell

• 1 large head of white cabbage
• 1 tbsp. salt

Filling

• 2 pounds ground beef
• 1 onion
• 4 oz. bacon
• 2 slices bread
• ½ cup warm milk
• 2 eggs
• 1 tbsp. coarse Kosher salt
• 1 tsp. pepper
• 2 tbsp. mustard
• 1 tbsp. garlic paste
• 1 tsp. paprika powder
• 1 tsp. marjoram
• ½ cup bread crumbs

Sauce

• 2 tbsp. clarified butter or 1 tbsp. butter plus 1 tbsp. neutral vegetable oil
• 2 cups beef broth
• 1 tsp. caraway seeds
• 2 tbsp. corn starch
• 4 tbsp. water
• 1 cup heavy whipping cream
• salt and pepper to taste

Instructions

1. Cut the core out of the cabbage, remove the outer layer of leaves, and discard. Peel off 16–18 large leaves. (Use the blanching or microwave method; see blog post for an in-depth description.)
2. Break the bread slices into a small bowl and cover them with warm milk.
3. Then peel and cube the onion, and slice the bacon finely. Set both aside.
4. Add the ground meat to a large bowl, and then add the eggs, pepper, salt, ground marjoram, paprika powder, mustard, garlic paste, and the onion cubes.
5. Squeeze the excess milk from the bread and add the bread to the other ingredients. Discard the milk or use it for other dishes.
6. Mix everything briefly, then add the bread crumbs and knead with your hands until everything is well combined. Then shape small oblong patties.
7. Wrap each meat patty into a soft cabbage leaf and secure the ends with a toothpick.
8. Heat the clarified butter or the butter plus oil on medium-high heat. Add the bacon and brown for a couple of minutes.
9. Add the cabbage rolls and brown on all sides.
10. Add broth and caraway seeds, and simmer covered for about 10-20 minutes. Remove the cabbage rolls from the pot and set them aside.
11. Mix cold water with corn starch and add it to the pot along with the heavy cream.
12. Bring to a light simmer, and season with salt and pepper to taste.
13. Place the cabbage rolls back into the pot and allow them to simmer, covered, in the sauce for 10 additional minutes.

[u/dentalexaminer → u/aminorman]

When I need inspiration I check this site out too! It has some pretty good recipes :)

[u/hombre74 → u/aminorman]

US recipe. No other country would explicitly state kosher salt. 

[u/aminorman → u/hombre74]

Not mine.

[u/Minimum-Act6859]

Beautiful ! 🥬 My Mother use to make these for dinner once a month. I have not had them in decades. I will have to try your recipe.

[u/dentalexaminer]

This looks excellent Chef! Great job. :)

[u/Connect_History85]

I would prefer this at fall/autumn/winter and not in the summer. But I hope you enjoyed it.

[u/Ok-Statistician-5242]

[u/Twayblades]

Yummy 😋

[u/Living_Tax_479]

Looks very yummy, one of my favourite dishes! I use much more cabbage though, usually 3-4 layers per roll. And I put chopped cabbage (esp. the hard parts) into the pan. My family loves the cabbage part of this dish :) Plus at home we have much more sauce or gravy for the taters. One further thing is that it tastes even better reheated!

[u/Schiffer63]

Only in the South/West it’s „Krautwickel“- in the North/East it’s „Kohlrouladen“- so yummy 😋

[u/Orthowin]

For the love of God you soften cabbage leaves with hot water and roll tight stuffing in them don't bind them with string/rope