Kohlrouladen
100 min609 kcal each
White cabbage leaves wrapped around a seasoned meat filling and braised in a light tomato gravy.
Cook it this week
Create an account and log this recipe, along with others, into your weekly plan.
Plan this recipeIngredients
for 4 servings- White cabbage1 piece
- Minced beef250 g
- Minced pork250 g
- Stale crusty bread1 piece
- Eggs1 piece
- Onions2 piece
- Bacon80 g
- Tomato paste2 tbsp
- Hot low-sodium stock (chicken or beef)500 ml
- Sunflower oil2 tbsp
- Heavy cream50 ml
- Caraway seeds½ tsp
- Dried marjoram1 tsp
- Salt1 tsp
- Black pepper½ tsp
Method
Prep 40 min · cook 60 min- Cut out the cabbage core and blanch the whole head in boiling salted water, peeling off 8–12 leaves as they soften. Shave down the thick ribs.
- Soak the bread in water and squeeze it out. Mix it with the meats, egg, one finely chopped onion, the marjoram, salt and pepper.
- Divide the filling between the leaves (two small leaves overlapped for each roll), fold in the sides and roll up. Tie or pin them.
- Brown the rolls with the diced bacon in the oil in a casserole. Add the second onion, chopped, and the tomato paste, and fry 2 minutes.
- Pour in the stock, add the caraway, cover and braise for 45 minutes.
- Lift out the rolls and stir the cream into the gravy. Serve with boiled or mashed potatoes.
Nutrition
per servingCal
609
Protein
35g
Carbs
29g
Fat
41g
Of 41g of fat per serving, 14g is saturated.
