Tender ground beef, seasoned to perfection and wrapped in a large cabbage leaf, Kohlrouladen is an edible gift that your tastebuds can unwrap.
This dish is a favorite of mine and I think it is because it is such a simple but delicious German comfort food. The meat is kept tender and juicy thanks to the cabbage and in my version, I season it with spices and a bit of dijon mustard.
It also is perfect for preparing ahead of time and/or making for guests because everyone gets their own individual serving. Paired with some boiled potatoes and steamed veggies, this is the type of meal that makes a great day even better.
I tailored my normal recipe in this case to make Abendessen für Zwei or Dinner for Two. It is perfect for enjoying a meal at home with the one you love.
Here’s the recipe:
Kohlrouladen (German Stuffed Cabbage)
- 2 large cabbage leaves (about 8-9 inches)
- 1/3 lb ground beef
- 1/4 c finely chopped white onion
- 1 TBSP dijon mustard
- 2 tsp dried oregano
- 3-4 TBSP plain bread crumbs
- 1 whole egg
- 1/4 c fresh chopped parsley
- salt & pepper (to taste)
For the cooking process:
- 2 T butter
- 1 T olive oil
- 3 c beef broth
For the gravy:
- 2 T butter
- 2 T flour
- remaining beef stock/cooking liquid
Preparation:
Blanch the cabbage leaves in boiling water by placing them in the water for 15-30 seconds and then placing in a cold water bath to immediately cool the cabbage leaves. NOTE: the cabbage leaves should be soft and tender but still quite green.
To prepare the meat: place all of the ingredients (except for the cabbage) in a bowl and mix it together with your hands until it is well incorporrated.
Then divide the meat mixture in half and create two large meatballs.
Lay the cabbage leaves open and place one meatball at the bottom (near the stem) in each of the pieces of cabbage. Fold the sides in on top of the meatball and then roll the cabbage to create a little package for the meatball.
Melt the butter and olive oil in a large pot. Then add the kohlrouladen, seam side down and lightly brown them on both sides.
Then add 1 cup of the beef broth and cover with a lid and allow the kohlrouladen to cook for 15-20 minutes or until the meat is well done, adding more broth as needed.
When they are done cooking, remove from the pan and make the gravy.
Melt the butter, then sprinkle over the flour and whisk until smooth. Then add the remaining beef stock and/or cooking liquid and keep whisking to make a smooth gravy.
Plate each of the kohlrouladen and top with the gravy.
Guten Appetit!
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