Kohlrouladen (German Cabbage Rolls)


Main Dish

Kohlrouladen (German Cabbage Rolls)

Rather than boiling, cabbage leaves can also be softened by freezing and thawing. Serve cabbage rolls with mashed potatoes or noodles and the pan sauce.

1 large head cabbage

1 tablespoon vegetable oil

1 tablespoon unsalted butter

1/2 white onion, diced small

2 garlic cloves, minced

4 anchovies, minced

1 pound ground beef

1 pound ground pork

1/2 cup bread crumbs

2 eggs

1/2 teaspoon freshly ground pepper

1 tablespoon kosher salt

1/2 teaspoon Maggi seasoning

1 teaspoon marjoram leaves

5 slices thick-cut bacon, cut into matchstick pieces

2 cups unsalted beef stock

1 cup dark beer

2 bay leaves

Put a big pot of salted water on to boil. Using a small paring knife, cut the core out of the cabbage, and pull off 12 large leaves. Place them in the boiling water to cook until softened; set aside to drain.

Heat oil and butter in a skillet over medium heat. Cook onion, garlic and anchovies until onions are translucent, about 5 minutes. Set aside to cool.

In a large bowl, mix ground meats, bread crumbs, eggs, pepper, salt, Maggi and marjoram. And cooled onion mixture, and mix to incorporate.

Lay each cabbage leaf out on a cutting board. Place about 1/2 cup meat filling on each and roll up like a burrito. Place rolls in a casserole large enough to hold them in a single layer along with the sauce.

Heat oven to 350 degrees. To make sauce, brown bacon over medium heat in a saucepan. Drain off fat. Add stock, beer and bay leaves. Bring to a boil, and pour over cabbage rolls. Cover pan tightly with foil. Bake 1 hour. Remove foil, and bake 30 minutes more. Makes 12 rolls.

Per serving: 233 calories (52 percent from fat), 13.2 g fat (4.6 g saturated, 5.8 g monounsaturated), 86 mg cholesterol, 18 g protein, 9.3 g carbohydrates, 2.2 g fiber, 690 mg sodium.

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